Having purchased a fat cauliflower in the market, our evening meal featured a gratin of cauliflower served with pan seared pork chops. However, I can’t claim that this was exactly a “market inspiration”. Instead, the idea came from an email from renowned Seattle food journalist Nancy Leson, who is preparing an article on crème fraiche and wanted to know my favorite ways I use it. One that came to mind right away is in a cauliflower gratin…hence dinner is born.
Recipe wise, I prefer a gratin made with a classic sauce bechemel, which is gently seasoned with salt, pepper, nutmeg and cayenne. The only change is that I use both milk and creme fraiche, using about 5 parts milk to 1 part crème fraiche. The extra fat of the creme fraiche adds a silky texture to the sauce, while its acidity brings a snap that lightens the dish.
However, it does nothing to help me believe that I am having a healthy, vegetable-centric meal.