Cauliflower and Swiss Chard Gratin I was not a vegetable fan as a child, and cauliflower was probably my least favorite because of the smell of my father’s frozen cauliflower with cheese sauce. He was the only one in the house who ate it. I discovered cauliflower later in life when searching for something other than broccoli in the winter. I started with soup and have branched out with other dishes. This dish was inspired by a dish I had at La Chuisa in Montefollonico, Italy. Slice and steam: 1 head of cauliflower Do not over steam or it will turn to mush. Remove from pot when done and place in mixing bowl. While the cauliflower is steaming, heat over medium heat: 2 tablespoons butter Chop and add to melted butter: 1 onion Swiss chard stalks A pinch of salt Saute onions until soft. Turn heat to medium-low and add: 8 oz creme fraiche 2-3 tablespoons mustard Stir until incorporated and taste as tangy as you prefer. Add: 1/4 cup grated hard cheese, preferably parmesan or kelafalotiri To onion cream mixture, stir in: 1 bunch of swiss chard, chopped Once the chard has begun to wilt, pour mixture over steamed cauliflower and mix gently. Pour mixture into buttered baking dish and top with a mixture of: 1/4 cup breadcrumbs 1/4 cup grated hard cheese Bake at 350 degrees for 30 minutes or until top is golden brown. Variations: Any combination of crunchy vegetable and greens will work, such as broccoli with kale or mustard for a hearty winter dish or zucchini with spinach for a lighter summer fare. © 2010 Copyright, Laurie Erdman