Cauliflower Challenge

Do you have trouble getting your family to eat cauliflower? I don't, and here's why.

Cheese-frosted cauliflower.

I learned this method of preparing cauliflower back in the Dark Ages and have loved it ever since. Basically, all you do is mix mustard and mayo in proportions to your taste, smear the top of a steamed cauliflower with said mixture, top with cheese and run it under the broiler to melt.

As usual, I had one ingredient for a favorite dish but none of the rest, so I had to improvise. Some of my best meals begin this way, with hands thrown up in the air as I discover that some key ingredient is missing.

This time, I had the nice, big head of pure white cauliflower. I broke off some florets to nibble while fixing the dish and gave some to Cora, who is very partial to cauliflower, and the rest I cored and popped into a big pot with about an inch of water in the bottom to steam just until tender but not so soft that it falls apart as you lift it out of the pot.

While the cauliflower was steaming, I mixed up a dab of mayo with about three tablespoons of Dijon mustard but, interestingly, this was not my usual Grey Poupon but a new-to-me brand called Edmond Fallot, which My Beloved's daughters brought me from their last trip to La Belle France. It looks more yellow, like ballpark mustard, but the flavor is more like traditional Dijon, only somehow mellower. This I smeared all over the head of cauliflower, letting it drip thickly down the sides and into the skillet.

Next, I went into the fridge for my usual cheddar cheese - and realized I forgot to buy some last time I was at the store. (Hand throwing here, with heavy sighs). However, I did have some raclette cheese left from the last time we had that meal, so I sliced that up and positioned the slices all over the cauliflower before popping it under the broiler with the rack set very low in the oven.

That last part is the only reason I didn't burn the bejaysus out of our dinner - I got distracted trying to get my computer to print out a recipe and you know the rest of that story. Luckily, My Beloved remembered and pulled it out just prior to the disaster point. Usually, I just melt the cheese - this time, I crisped it. And it was delicious! The crispy coating hid a softer layer of mustardy sauce that had melted down between the florets to flavor the whole head. The stinkier cheese was a delicious change of pace from the cheddar, as well.

I guess the moral of the story is "don't be afraid to innovate" and "don't get distracted when broiling." Cauliflower can be a challenge but it's easy if you're paying attention.