Rain, Rain and More Rain

 
We have had a lot of rain and the days seem short and incredibly cold with what seems to be a bitter wind blowing a gale most days. My one and only cauliflower is ready, so I baked  it and served it with a roast shoulder of pork. This recipe is an old favorite of mine and I made it many times at the restaurant for a Sunday smorgasbord that we used to do.

BAKED CAULIFLOWER WITH MUSTARD CRUMB TOPPING
1 small cauliflower
¼ cup cream
15 grams butter
1 clove garlic crushed

Topping
2 eggs separated
¼ cup milk
¼ cup cream
½ cup fresh breadcrumbs
½ teaspoon dry mustard
Sea salt, freshly ground black pepper
½ cup grated cheese

Method

Cut the cauliflower into flowerets or leave whole if desired. Boil or steam until just tender: drain. Place the cauliflower in an ovenproof dish. Heat the cream, butter and garlic in a pan, pour over cauliflower. To make the topping, combine egg yolks, milk, cream, mustard, salt, pepper and cheese in a bowl and mix well. Beat the egg whites until soft peaks form, fold half the whites into the mixture and gently fold in the remaining whites. Spoon the topping over the cauliflower, stand the dish in a Bain Marie and bake in a moderate oven for 35 minutes or until golden brown.