Veg Out on Thanksgiving
Modern Cauliflower Gratin
To create a cauliflower gratin that was rich and flavorful without the heft, we relied on cauliflower’s natural ability to become an ultracreamy puree, using it as a sauce to bind the florets together. We removed the cores and stems and steamed these until soft; we then blended them to make the sauce. We cut the florets into slabs, which made for a more compact casserole and helped them cook more evenly. For a streamlined, efficient cooking setup, we placed the cauliflower cores and stems in water in the bottom of a Dutch oven and set our steamer basket filled with florets right on top. Butter and Parmesan (plus a little cornstarch) gave the sauce a richer flavor and texture without making it too heavy, and a few pantry spices lent some complexity. Topping the gratin with Parmesan and panko gave it savory crunch, and a final garnish of minced chives added color.
6 Common Thanksgiving Cooking Mistakes (and How to Avoid Them)
Gluey mashed potatoes? Greasy gravy? A big gap in your deep-dish apple pie? These kitchen-tested tips will help you overcome potential holiday pitfalls and turn out the best Thanksgiving meal ever, whether it's your first time hosting or you're a seasoned pro.