Today is the second of January, and as I generally cook on holidays, I proposed the following to the Missus:
As my other half loves gratinsin any form, it was not difficult to convince her!
I’m not going to burden you with numbers, so here is the recipe, which I tried to keep simple and calorie-light!
I used bout a quarter of a yellow (yes, you heard it!) cauliflower grown locally in Asabata, Shizuoka City, cut it small enough pieces and cooked them the Missus’ way, that is, I put them in a non-stick frypan with half a centimetre of water and cocered it with a glass lid. I switched on the fire to medium and waited the water to boil. As soon as it started boiling I turned the fire to minimum, cooked the cauliflower for one minute, switched off and let it covered for one more minute. I then drained completely and held it under running cold water for a few seconds to cool down, then put them aside in a strainer.
I used a medium-sized avocado, cut it into two halves, took off the large seed by stabbing it with the “talon” of a kitchen knife and twisting it out.
I peeled the avocado and brushed both halves with lemon juice.
Next I used the equivalent of a small tin of crab meat, added some lemon juice and some sweet wine wine to it. I mixed the lot and quickly pressed the juices out. I filled both halves of the avocado with some crab meat. I kept the juices for the bechamel sauce.
I chopped a good quantity of Italian parsley and put it aside.
I buttered the inside of two glass oven dishes, put the avocado halves in the middle upside down, arranged the cauliflower around it and garnished the top of the avocado halves with the remaining crab.
I prepared the bechamel (white) sauce by making a roux with 50 g. of butter, two large spoons of flour, then added the crab juices, 200cc (one cup) of milk, 80 cc of sour cream. When the bechamel had “caught”, I added salt, pepper, theme, nutmeg and four spices and dropped in the chopped Italian parsley.
I spread the bechamel sauce allover the dishes and let it cool completely. This way the bechamel sauce will not “run out” inside the oven. I sprinkled the lot with cheese and baked it the oven at 180 degrees for about 25 minutes (or until it attains the colour needed).
We ate it with a salad just out of the oven.
I chose a fairly firm avocado on purpose for better effect when cutting it out with my spoon, but it’s up to your taste.
I’m sure anyone can improvise and improve on that!