Friday, March 18, 2011
Brussels Sprout and Cauliflower Gratin
Winter vegetables are my favorite, hands down. I love butternut squash, Brussels sprouts, cabbage and cauliflower. I have lots of delicious ways to prepare them. But by this time of the year, I'm ready for something different. I've been really trying to eat seasonally, but this is a pretty lean season (nothing local left except moldy potatoes) and the warm weather has me craving asparagus, snap peas and salads, which are not even close to ready. I even caved and purchased a few imported veggies - there are vine-ripened tomatoes from Maine in my refrigerator right now (I shudder at the thought of the fossil fuels they need to heat those greenhouses).
The only way to win here - to tide myself over until the spring harvest actually begins - is to use this time to say goodbye to my winter favorites. Goodbye, Brussels sprouts, with your mustardy kick. Goodbye, cauliflower, with your firm tenderness. Goodbye, creamy, cheesy baked dishes. Your time is nearly at an end. But don't worry - come October I'll once again be craving your goodness.
Crispy-Topped Brussels Sprout and Cauliflower Gratin
From Cooking Light, March 2011.
4 c cauliflower florets
3 garlic cloves, minced