This all started with a recipe from the February issue of Southern Living for a cauliflower gratin with an almond crust. The combination of gruyere, panko and slivered almonds sounded warming and homey. It was a hit, and I had an extra head of cauliflower, so next I tried this:
Feeling like we're on a roll with the cauliflower thing, I can't wait to try the latest from Smitten Kitchen: Cauliflower and Caramelized Onion Tart. Decidedly less good for you than the WF recipe, but YUM.