From the garden to the kitchen.

 Foraging in the garden is heaven for gardeners like me. This morning, I thought of picking the broccoflowers that are almost ready. I did not hesitate to chop the flowers from their mother plants and planned for David’s favourite--“cauliflower au gratin” for our lunch, although it’s the freshly picked broccoflowers available for cooking . By the way, according to aunty google, the broccoflower is a hybrid of cauliflower and broccoli. The origin of this dish was from the  English version of boiled cauliflower in a cheese sauce while the ‘au gratin’ is the French method of baking--topping the dish with a browned crust made of cheese, breadcrumbs and butter, then baked until golden and crispy.  I tried to follow the recipe I found to the letters, so the result was not that bad according to my taste tester (David), who gave it a thumbs up sign, so I think I did it well enough for his approval.