Thursday, 30 April 2009
The joy of cauliflower
I'm pretty sure that mum's recipe came from an old Good Housekeeping recipe book that was her kitchen bible. One alteration I've made is to have equal quantities of gruyere and chedder - I love the smoothness and extra cheesiness that the gruyere adds. Another change came after I'd read Mark Hix's recipe - he boils the cauli in milk rather than water, so that you get instant cauli-enriched liquid for the bechemel. I've always added some of the water I've boiled the cauli in to the sauce, but now I use a milk/water combo to cook the cauli.
Pics and recipe later when I get cooking.