Cauliflower

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Cauliflower
"Frightful memories!" That's the only way Peterson can describe a childhood spent choking down this cruciferous vegetable, which, like the Brussels sprout, acquires a strong sulfury taste when cooked too long. Now, though, Peterson puts cauliflower in a soufflé-like gratin with plenty of Parmigiano-Reggiano and Gruyère. "This preparation makes it more about cheese; the cauliflower just becomes a sort of medium for it," he says.

Get the recipe: White House Cauliflower Gratin
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