Dinner, Houston style

Tonight we had salted Roast Chicken from the Zuni Cafe cookbook. I'd post the recipe, but I promise you my dad did NOT follow it. It was salted for many days, but there were other spices involved that were not called for in the recipe.

Cauliflower ala mom is something I grew up loving. Essentially: cauliflower, mayo, yellow mustard and topped with shredded cheddar. Delicious. I believe she was inspired by a good old friend of hers (Tim Brian). Being people who like to live a "less refined flour and sugar than nomral...aka, South Beach Diet" lifestyle, we both subscribe to Kalyns Kitchen. This recipe reminded my mom of her famous Cauliflower dish, which was a perfect accompaniment to the chicken and salad.

Mom, preparing the cauliflower



We wouldn't be Newberrys if we didn't have a soapbox to stand on



Mom, and her fat cat Purrkins.



The men just want to EAT : "damn these women and their cameras and other such distractions"



Cauliflower: perfection


Delicious and easy salad (I promise I'll post the easy "mom" (apparently Martha's) recipe for the dressing at another time:



I call this "Chicken, on a plate"





Cauliflower Gratin with Sharp Cheddar and Parmesan (courtesy of Kalyn's Kitchen)
(Makes 4-6 servings, recipe adapted from Broccoli Gratin recipe in A Pinch of Salt Lake.

1 medium head cauliflower, cut into bite-sized flowerets
1 cup finely grated sharp cheddar cheese (I have made with with low-fat and regular sharp cheddar and both were fine)
4 T mayo (or light mayo, but not fat free)
4 T light sour cream
1 T fresh squeezed lemon juice
1/2 tsp. Dijon mustard
fresh ground black pepper to taste
3 T finely grated parmesan cheese

Preheat oven to 375F/190C/ Cut cauliflower into bite sized pieces. (To avoid the little broken pieces of cauliflower all over the cutting board, cut through cauliflower stem, then pull apart the flower end.) Put cauliflower in a small pot, add water to cover by a few inches, then bring to boil and cook 10 minutes, or until cauliflower is just starting to get tender. Drain into a colander placed in the sink.

While cauliflower cooks, whisk together mayo, sour cream, lemon juice, Dijon mustard, and black pepper. Stir in finely grated sharp cheddar.

Spray a glass or crockery baking dish with olive oil or non-stick spray, then pour the well-drained cauliflower into the dish and spread out evenly. Use a rubber scraper to spread gratin mixture over the top of the cauliflower. (This is not a sauce that completely covers the cauliflower, more like a topping.) Sprinkle with parmesan cheese, then bake uncovered for 25-30 minutes, or until cauliflower is bubbling and lightly browned. Serve hot.