Modern Cauliflower Gratin — Lighter and More Flavorful
A gratin that won’t weigh you down.
Usually smothered in heavy cream and copious amounts of melty, gooey cheese, gratins are both comfort food and festive special occasion fare.
They’re also rich, heavy, and total gut-busters.
But what if they could be lightened — without sacrificing the luscious quality we love about them?
Leave it to the geniuses behind America’s Test Kitchen to do just that — at least with cauliflower gratin.
Meet “Modern Cauliflower Gratin,” an inventive take on the classic. It’s one of more than 700 innovative recipes in the new cookbook, “Vegetables Illustrated: An Inspiring Guide with 700+ Kitchen-Tested Recipes”
If you’re familiar with Cook’s Illustrated magazine, then you know all too well how meticulous these recipes have been tested until perfected. Although the book is called “Vegetables” illustrated, it doesn’t mean this is a vegetarian cookbook. While vegetables are dominant, many recipes feature meat or seafood, or make use of chicken broth.
(Ten Speed Press, 2018) by Kristen Miglore, creative director at 
(Ten Speed Press), of which I received a review copy. It’s the latest and greatest by my friend and colleague, award-winning Bay Area food writer 
(Chronicle Books), of which I received a review copy.
(Houghton Mifflin Harcourt), Chef-Owner Michael Solomonov of Philadelphia’s landmark 
(Houghton Mifflin Harcourt), of which I received a review copy, Solomonov and business partner Steven Cook acknowledge that few Israelis make hummus at home because they can get their hands on great versions so easily at supermarkets or hummusiyas.