Comments on: cauliflower gratin

By: Mary Ann Pagano

Mary Ann Pagano — Mon, 16 Nov 2009 00:54:38 +0000

Just stumbled onto your site; good god! Everything looks so beautiful and sounds so tasty, it really makes you want to try them, not just read about or look at them. You remind me of my daughter, also a foodie who lives in the East Village, who cooks and bakes in an impossibly small kitchen. That you take the time to share your recipes and insight with the public, that’s our windfall. I will no longer go to the Food Network site for recipes. Yours seem vastly more interesting and sophisticated (without being impractical for a home cook). Thank you!

By: ACharles

ACharles — Thu, 12 Nov 2009 01:19:25 +0000

Hi Deb, I really love your recipes and the effort you put into each of them.

By: LCS

LCS — Sun, 30 Aug 2009 22:33:09 +0000

Thank you for the recipe.

I’ve made this twice already, which a few variations. Each time on an impulse buy from the supermarket to the colorful cauliflower. I added some rice on the bottom one time and finely chopped onions another time. Either way, it tasted great.

Thank you again.

By: Micki

Micki — Sat, 25 Jul 2009 02:21:58 +0000

Yay! Cauliflower is back in season, and this is just what I needed! (BTW, we grow our own purple cauliflower, and have done so with orange in past seasons. And yes, it turns those funky colors all by its own natural self.)

My mother-in-law has not gotten the hang of “succession planting” so we’ve got three heads of purple cauli sitting on the counter right now. If you should feel inspired to make more purple-cauli recipes and blog about them, I’ll be ready to read them (-:!

By: justcooknyc

justcooknyc — Wed, 15 Apr 2009 01:46:50 +0000

really interesting. with the purple cauliflower, it looks like dessert at first glance. yum.

By: Beques

Beques — Mon, 12 Jan 2009 03:28:49 +0000

WOW! I also live near a 99 cent store in Pasadena, and these brilliant cauliflowers are just 99 cents a HUGE FRESH HEAD. So I made this tonight. I only had heavy cream to work with and Trader Joe’s swiss cheese, but it turned out great. Use panko bread crumbs if you can. This recipe is SUPER FABULOUS, thank you SK again!

By: michaela

michaela — Sat, 13 Dec 2008 02:22:00 +0000

I made something similar to this earlier in the week with white and green cauliflower. My boyfirend E said “if its green cauliflower isn’t it broccoli?”. I then showed him your pretty pictures.

By: Mitch

Mitch — Tue, 02 Dec 2008 19:17:05 +0000

I just popped a pan of this in the oven–can’t wait to try it in about 20 minutes. Will have for dinner tonight with broiled or baked tilapia, and maybe a salad. Will post a review after I taste it–looking forward to it!

By: pandanpuddin

pandanpuddin — Tue, 02 Dec 2008 01:12:15 +0000

I was at the 99 cent store in Hollywood today and they had both the purple and orange cauliflowers. I could do a big tray of this for just a few bucks.

By: Heather

Heather — Fri, 28 Nov 2008 17:30:23 +0000

I made some steamed green cauliflower (apparently a cross between broccoli and cauliflower) with a white cheddar chesse sauce a couple of weeks ago. I loved it! It had such a nice mild flavor. This gratin would be great with the green stuff.