Menolishables; a MenU item for all

It has been so ridiculously frigidaire cool of late, that I have been maintaining my wintry soup and sauces type of cooking - usually in 'summer' it's all stir-fries, salads, idlis and chatni.. and okay, yes, still soups, but the chilled variety.

Everyone, I think, would be familiar with cauliflower cheese gratin. It's the sort of historical dish which has many family variations handed down. Lots of folk who have for one reason or another 'released' dairy from their diet tend to avoid such dishes. It's a shame for what is really a supreme comfort food that still can be considered 'healthy'. However, there are ways to still enjoy it without endangering the dietary restriction.

For vegans with philosophical reasons; the choice of soya cheese is there. It is very tasty (if a tad salty - which needs to be born in mind when seasoning the dish as a whole). For those who tend to think of milk product as coming only from cows, don't forget there is sheep's and goat's milk. If lactose is the issue, other than soy (which has it's own issues), there is rice, almond, coconut and even hemp milk. There are also some places where one can get standard milk with the lactose removed.

Very often, when I am making up a gratin dish of any sort, I reserve the fluid from pre-cooking the vegetables and use that with the addition of  some vege stock powder (or cube) as the liquid, in place of milk, to make the sauce.

You are all cooks who know how to boil a vegetable. The basic cauliflower is delicious enough (one of my personal and perennial faves!) To make the dish more of a meal than a snack, though, you can add carrot, pumpkin, some varieties of beans, broccoli.... or even (given that the recent run on MenU has been tattie based) cubed potato into the pot.  I have even used three or four together. Cauli can be cut into nice florettes, or just quartered - however you wish really. Root veges ought to be not greater than 1" cubes so as to have a similar cooking time. If using the vege liquor for the sauce, strain into a jug and allow to cool slightly. Remember that cauli can be a 'wet' vege, so stick back on the heat for a bit to steam off the excess - or put into a colander and leave straining well before combining with the sauce.

I trust you all are capable of a basic white/cheese sauce also. Melt some butter (or non-dairy fat), add some flour (if off wheat, then rice flour or just a cornflower/starch can be used), then stir in the liquid of choice, bringing to boil and texture you desire... I like my sauce to be 'mobile' but not runny, but some prefer thick ... it's entirely up to you! Standard white sauce made with my stock liquid alternative will be quite well seasoned, but you can of course add herbs if you are not using cheese to give piquancy. The amount, type and quality of cheese is also up to you. One trick I learned long years past at school, is to add a little mustard to the sauce, as this brings out the cheese flavour and a shake of paprika doesn't go amiss either.

Add the veges to the sauce and present as you wish. (For more formal meals and increased 'beauty', you can put into a baking dish, top with sliced tomato and more grated cheese, then grill until bubbling. There are variations in which only blanched veges are used, layered in a casserole, the sauce on top and then baked.... takes longer and has a slightly different taste and texture.

If you haven't used tatties directly in the mix, then a nice dry mash (ie no milk or butter just the potatoes crushed) will help mop up the sauce. Or a nice hunk of wholemeal or rye bread....

What? You want a piccie?  This was my latest batch - just cauli and lots of yummy sauce. Make a full batch and refrigerate or freeze what you don't want for another meal.  Enjoy!!!