Growing up, Thanksgiving was basically lost and wasted on me. (Not the family time and such — just the spread of food.) I desperately wanted a *normal* Thanksgiving. You know, one with corn, green beans, mashed potatoes & typical things that were on everyone else's Thanksgiving tables. I felt shorted by our menu — why was my family trying to feed me cranberry salad, stuffing, sweet potatoes, and the always dreaded oyster casserole? (I could not get over the weird salads and casseroles growing up — and still can’t quite get on board with the oysters.) I remember my sister and I eating lots of rolls and also any vegetable covered in cheese was fair game.
We made it through the picky years, and our Thanksgiving traditions have been in flux at times, but I’m grateful that cheese covered vegetables always make an appearance no matter what the circumstances may be. Maybe I never got the normal Thanksgiving spread I wanted, but now I appreciate the variety of side dishes and, most importantly, who made them much more than when I sat at the kid’s table.
Even still, no matter how refined your pallet is, you cannot deny the comfort of melted parmesan and cream on top of basically anything. I don't know who you're feeding this Thanksgiving, but wether it's picky kids or adults with mature tastebuds, this cauliflower gratin will be wasted on no one.
- Preheat oven to 400 degrees.
- In a large bowl, combine cauliflower, heavy cream, flour, and 3/4 cup grated parmesan.
- Season with salt & pepper and toss to combine.
- Transfer mixture to a 2-quart baking dish, cover tightly with foil, and bake 30 minutes.
- In a small bowl, combine 1/4 cup grated parmesan and breadcrumbs & sprinkle over cauliflower.
- Dot with butter and bake, uncovered, until topping is golden brown and cauliflower is tender when pierced with a knife, 10 to 15 minutes.
- Let cool 5 minutes before serving.