The bitter cold of a Cincinnati winter brought me to cauliflower gratin. It was my first year away from home; unlike the warm winters I was accustomed to in India, I was in the Midwest, coping with ear-biting windchills and snowy days. I often sought comfort and warmth in libraries and bookstores, and it was during one of my trips to the library that I came across Jane Grigson’s Vegetable Book and its recipe for cauliflower gratin. The cauliflower—draped in a rich, savory mornay sauce and topped with a sprinkling of buttery bread crumbs—quickly became my go-to comfort meal.
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