I will share something with you that I would definitely do differently next time when making the Cauliflower Au Gratin (it was delicious, so I will definitely make it again). Basically do as I say and not as I did...lol. The recipe was supposed to be cooked in an "Au Gratin" pan and since I didn't have one, I just substituted a small oval casserole dish. What that did was make the cheesy sauce thinner as it cooked in the oven because the sides were too high and I only got browning/crust on the top rather than all around. For those of you that don't know what an Au Gratin pan is...it is a shallow casserole dish or pan, usually oval or round and only about 1 to 1-1/2 inches deep. The idea is to allow the broiler to form a nice crust on your dish and your cheese sauce get bubbly, and because it's shallow, it keeps it drier. Since my casserole dish was 3 inches deep, it browned and crusted nicely on top but the cheese sauce became thin from extra moisture at the bottom than it otherwise would have had it been cooked in a shallow pan. Don't get me wrong...it was absolutely delicious and I enjoyed it just the way it was...but next time I make it I will either buy an Au Gratin pan or simply use a large shallow tart/quiche type of pan. Below are a few pics of our dinner as well as the recipe for Cauliflower Au Gratin and Lemon-Lime Grilled Salmon. Enjoy!
1 large head cauliflower, cut into 1-inch florets
Pour chicken broth into a medium size pot and bring to a boil. Place cauliflower in the broth, cover and boil for 5-10 minutes or until tender. When done, remove cauliflower from pan with a slotted spoon and let drain in a colander, reserving the chicken broth to use in the cheese sauce. Place the cooked cauliflower in a lightly greased or oiled au gratin pan (or use a shallow quiche or tart type pan).
4 wild salmon fillets (approximately 1 pound)
In a small bowl, whisk ingredients together; pour in a large Ziploc bag and add salmon filets and seal bag, removing as much air as possible. Marinate for 30-45 minutes, up to 1 hour. Be careful not to marinate fish too long or the acid in the marinade begins cooking the fish. Grill approximately 5-6 minutes on each side (depending on thickness of fillets).