After the meal is done, do you clean the entire kitchen? I know I do. I was brought up by my mother to make your bed every day, clean the bathroom, and always clean the kitchen after you have finished using it. Now that I have my own family, I still keep to these rules. This is a blessing and a curse. I envy those who can wake up and not care– folks who can leave a bed undone, or the dishes in the sink until morning. Alas, I am not one of those lucky few, and I am passing that fate down to my boys. Now that they are living at home, there are rules that they have to follow. Of course, I should have taught them when they were young, but I couldn’t stand nagging them. It was just easier to do it myself. I did, however, manage to teach them how to do their laundry before they went to college. I’d like to think their professors were grateful to have at least two well kept students.
When they were both at college, I went through their rooms, throwing out all I could and reorganizing the rest. I felt such peace. I was happy they were living on their own and that my house looked exactly like I wanted it to. Oh, don’t get me wrong, I missed them terribly, but I certainly did not miss their mess. I loved when they came home and loved when they went back. Who knew they would both be living with me again?
The rules are that the parts of my home that we share (ie not their bedrooms) must be as clean as it was before they came through. This is no easy feat, because overall, they are completely oblivious to their own messes. At first it was hard for me too, because, really, how many times can I repeat myself? Even I got tired of hearing my own voice.
I finally put my foot down and set the new rules. Thankfully, the hubby totally supported me. When he tells them to do something, all he has to do is tell them once. Go figure. Now, after dinner (which I make most nights), they both help clean up the kitchen. One day, far in the future, I might stand a chance at getting them to tidy up their rooms. I should be so lucky! The true cherry on the top would be if they decided to be more adventurous eaters, but with such a beautiful family in a wonderful home, one can only ask for so much.
This recipe is one I only wish my boys would try– they truly have no reason not to! The cauliflower and the onions are so sweet and tender after they have been cooked in the cream. The cheese is ooey-gooey deliciousness. The pepper flakes give the perfect amount of heat, and the breadcrumbs and sesame seeds add a crunchy texture. This is a keeper for sure.
This recipe is courtesy of Nothing Fancy, by Allison Roman and will serve 4 to 6 people who will offer to help clean up in exchange for the recipe.
Ingredients for Creamy Cauliflower Gratin:
1 cup heavy cream
4 tablespoons (1/2 stick) unsalted butter
2 garlic cloves, finely grated
Kosher salt and freshly ground black pepper
2 1/2- to 3-pound cauliflower, leafy green parts removed
1/2 small sweet or yellow onion, very thinly sliced
6 ounces Gruyère or white cheddar cheese, grated (about 2 1/2 cups)
Crushed red pepper flakes (optional)
2 cups fresh coarse bread crumbs or panko (omit if you’d like to make gluten-free)
3 tablespoons white sesame seeds
1/4 cup olive oil (if using bread crumbs)
Preheat the oven to 425°F.
Bring the cream, butter, and garlic to a simmer in a small pot over medium heat.
Season with salt and pepper and remove from heat.
Slice the cauliflower into 1/2-inch-thick slabs (some of the bits will fall away and crumble into tiny florets; this is fine).
Place the smallest bits of cauliflower on the bottom of a 9-inch pie plate or cake pan (I like the roundness of the pie plates and cake pans, but a 2-quart baking dish of any shape will work).
Scatter with some of the onion, followed by some of the cheese.
Repeat with the remaining cauliflower, onion, and cheese until all of it is used, ending with the cheese.
Pour the cream mixture over (leave the garlic in or remove), followed by a good sprinkle of crushed red pepper flakes, if using.
Cover with aluminum foil and bake until the cauliflower is tender and cooked through, 2o to 25 minutes.
Remove the foil and continue to bake until the top is bubble and golden and the cream is mostly reduced, another 15 to 20 minutes (it will look slightly runny and creamy in the oven but will set and thicken once you take it out of the oven and let it cool a few minutes).
If using the bread crumbs: Now is the time to put them to use. Combine the bread crumbs, sesame seeds, and olive oil in a medium bowl (alternatively, just use the sesame seeds).
Season with salt and pepper.
Scatter the bread crumb mixture (alternatively, just scatter the sesame seeds) over the top and bake until those are deep and thoroughly crispy and golden brown, 8 to 10 minutes.
Remove from the oven and let cool slightly before serving.
It’s that simple!
