Wham-Bam Cauliflower Gratin
Nothing sets me off like sanctimoniousness; that holier-than-thou, self-righteous, sermon-on-the-mount style of food writing. Often the sentiments are well-intentioned but everything is done so humorlessly, it’s hard for the average person to connect. And so it goes with vegetables. The general take, these days, seems to be that we should eat less dead bodies and more living green stuff. OK, I can get on board with that, though often the images associated with this new way of life are plates of kale and quinoa and other foods that start with a hard “K” sound. Can’t vegetables be sexy? Decadent? The kind of special dinner you might ask for on your birthday? Well, let’s not get carried away, but here’s a dinner that’s not at all good for you but is good for you in the broader sense because it’s got no dead bodies in it, just vegetables. Actually just one vegetable then lots of butter, flour, whole milk, cheese, and bread crumbs. There’s not a sanctimonious thing about it.
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