Comments on: cauliflower gratin

By: Siofra

Siofra — Wed, 04 Jan 2012 23:33:12 +0000

Hello somebody! This is in the oven now and I am very excited to FINALLY know what to do with my CSA cauliflower. The bourbon balls that came with my CSA (here in Louisville KY) last week – those I know what to do with. Next looking for delicious uses for butternut squash and turnips!

By: Rosemary

Rosemary — Sat, 26 Nov 2011 00:12:32 +0000

I am in Maine this year and wanted to find a way to work lobster into a dish. I cooked a two lobsters and picked the meat, roughly chopped it. I worked it into the gratin sauce and threw in the cauliflower. It totally infused the dish with an amazing lobster flavor and complimented the dish wonderfully. I highly recommend this to anyone who has the opportunity to try it!

By: Vicky

Vicky — Thu, 24 Nov 2011 17:43:30 +0000

I’m totally making this today. We have a couple of gluten free people in out party, so I’m going to switch out the breadcrumbs for crispy onions :)

By: deb

deb — Thu, 24 Nov 2011 13:07:47 +0000

I would probably reheat it with foil on top for half the time, then uncovered for the second half, so it can recrisp.

By: Mollie

Mollie — Thu, 24 Nov 2011 01:12:29 +0000

Deb, I know it’s the night before Thanksgiving, and you’re probably cooking away… but I was hoping you would be able to maybe give some tips on reheating. This is in the oven right now! I’m wondering what oven temp, and for how long, and also I’m thinking I should cover it in foil? What do you think? Thanks and Happy Thanksgiving!

By: Andrea

Andrea — Thu, 24 Nov 2011 00:14:33 +0000

this is one of my favorite vegie casseroles and I’m making it for thanksgiving again, no purple available but I have a nice red dish that makes it look pretty!

By: Rebekah

Rebekah — Mon, 26 Sep 2011 14:33:13 +0000

Yum! Made it with white cauliflower– apparently my grocery store is boring. I think next time I’ll roast rather than boil the cauliflower (less water retention). I skipped the breadcrumbs, so just used all the butter in the bechamel. :)

By: deb

deb — Fri, 22 Apr 2011 20:52:47 +0000

Either will work. Gratins tend to reheat pretty well, though, if you’re looking to get it out of the way.

By: Kindra

Kindra — Fri, 22 Apr 2011 00:17:58 +0000

Hi Deb!
I know this is an old post, so I’m not sure if you’ll respond to my question. I’m having a dinner party and I’d like to make this lovely little treat in advance. Should I make it and then just reheat it in the oven? Or should I do everything except bake it and then bake it right before dinner? What would you suggest?

Thanks for your help!

By: shari

shari — Fri, 11 Feb 2011 18:32:08 +0000

I’ll be making this for valentines day :) do I need to pre-boil the cauliflower? I feel like 30 min in the oven will make it mushy?