Cauliflower Dreamin'

I have to admit, I am a cauliflower fan - there is something about it that I love - both the taste and the texture - so I frequently have a head of it in the crisper. I'm not alone in the adulation of these milky florets. Louis XIV was one of the first to serve it on the grander tables and I like to imagine that one of my favourite ways to serve it - as a gratin, was also one of his. A gratin is a great complement to just about anything and you can make one from any number or combination of vegetables. I like gratins as a main course. For this one, I usually combine the cauliflower with potatoes to make it a heartier dish and then serve it with a big salad and some steamed asparagus with lemon alongside. I make it with lots of cream and fresh chives and my secret is finishing it with freshly-grated nutmeg. Gruyere, swiss, and asiago are all good, although any cheese you have on hand will certainly do nicely. It is one of my favourites for Meatless Monday, a habit hubby and I have agreed to adopt as a way to do our bit to reduce our footprint on the planet.

I was inspired last summer while reading Michael Pollan's In Defense of Food to consider more carefully what I buy, cook and eat (well, inspired might not be quite the right word - those I told about the book would probably say I was more like 'fervently zealous'). I love all kinds of food and cookery and while I have embraced vegetarianism at different stages of my life, I've become a pretty committed omnivore. So, Meatless Mondays are a way of making a difference, eating a little lighter and getting to dream up new ways with cauliflower...and since I'm posting this on Sunday night, what might you dream up for Monday?

Meatless Mondays in Canada: http://meatlessmondays.ca/?page_id=2

Michael Pollan: http://www.michaelpollan.com/

Cauliflowers: http://en.wikipedia.org/wiki/Cauliflower