With resolutions of cooking more and eating healthier, I was inspired to experiment with cauliflower after reading this recipe in the New York Times. i improvised and took a lot of shortcuts since it’s a task getting all that ingredients in China without fighting millions (yes, literally. There are only 3 carrefours in Beijing… if you do the maths) at the supermarket.
So, here’s my watered down recipe that yielded I dare say equally good results!
1 large cauliflower broken into florets
3 tablespoons extra virgin olive oil
Freshly ground pepper
A block of fresh gorgonzola cheese
8 tablespoons low-fat milk
1/2 teaspoon dried thyme
500g of plain crackers
1. Preheat the oven to 450 degrees. Oil a two-quart gratin dish with olive oil.
2. Place the cauliflower in a steaming basket above one inch of boiling water. (Use the rice cooker if you can) Cover and steam for ten minutes. Remove the cauliflower when it is tender. Run it under cold water, then transfer to the gratin dish.
3. Put the gorgonzola into a bowl and add skimmed milk, mix it till it becomes a thick liquid.
4. Pound the crackers until they become fine crusty bits.
5. Add pounded crackers to gorgonzola and milk mix.
6. Drizzle the mixture over the cauliflower and grate some parmeggiano over it before popping it into oven for 20 minutes. Serve at once.