Welcome to Bumblemom. As my name suggestions, I’m bumbling along as best I can as I navigate a new culture, kids, and style.

Cauliflower and Collard Gratin

Periodically we get a delicious cauliflower in our Farmhouse Delivery bushel.  Very honestly, I'm not a huge cauliflower fan, but anything can taste good with enough cheese and heavy cream, right?  This recipe has become our go-to staple for a cauliflower's arrival, and everyone loves it.

Cauliflower and Collards Gratin

  • 1 head cauliflower

  • 3-4 collard leaves

  • 1 pt heavy cream

  • 3/4 cup grated gruyere cheese

  • Nutmeg to taste

  • pepper to taste

  • Butter for dish


  • Preheat the oven to 375.

  • Wash and roughly chop the cauliflower. I like a good mixture of small and large pieces, with no piece larger than 1"x1"

  • Wash the collard leaves. Cut out the tough inner stem, then roll and chiffonade. (Not sure how to chiffonade? Check out this video!)

  • Butter a glass baking dish. I like using a 3 qt rectangular dish, but use whatever size you feel works best for the size of your cauliflower.

  • Put half of the cauliflower in the dish, followed by the chard, and then another layer of cauliflower.

  • In a small saucepan over medium heat, pour the heavy cream and 1/2 cup of cheese. Stir slowly and frequently until the cheese in melted into the cream.

  • Add nutmeg (freshly grated is best!) and pepper. I usually use about 1 Tbl of nutmeg and 12-15 twists of the pepper grinder, but feel free to taste and use what works best for you.

  • Pour the cream and cheese mixture over the cauliflower, then top with the remaining cheese.

  • Cover the baking dish with foil and bake for 1 hour.

  • Remove the foil and let the cheese on top slightly brown before serving.

After this dish is baked, I've turned off the oven and let it stay warm for a couple of hours with no problems.

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