16 GROUNDCOVER NEWS FOOD Creamy cauliflower gratin ELIZABETH BAUMAN Groundcover contributor Ingredients: 1 medium cauliflower head, cut into small florets 1 1⁄2 Tbsp olive oil 1 cup finely chopped onion 4 cloves garlic, minced 2 Tbsp cornstarch 1 (14-oz.) can light coconut milk 1/8 tsp ground nutmeg 3⁄4 tsp sea salt 1/4 tsp black pepper Generous 1/3 cup parmesan cheese Directions: Preheat the oven to 375 degrees F. Cut cauliflower into small, even florets and steam in a large pot with a steamer basket (covered) until tender when pierced with a fork (about 15 minutes). Remove from heat and set aside uncovered to cool slightly. Heat a large oven-safe skillet over medium heat. Add the olive oil and onion and sauté until the onion becomes tender and translucent, about 3-5 minutes. Add the garlic and cook for 1 minute or until fragrant. Reduce the heat to low. Add the cornstarch and whisk to incorporate. Cook for 1 minute. Pour in the coconut milk a little at a time, whisking constantly to incorporate. Go slowly. Continue until all of the milk has been added. Simmer for 8-10 minutes or until thickened, whisking frequently. Add the nutmeg, salt and pepper. Taste and adjust seasonings as needed, adding more nutmeg for warmth or pepper to taste. Add the steamed cauliflower to the sauce and toss thoroughly to coat. Taste once more and add more salt if needed. (Note: If you didn’t use an oven-safe skillet, you can transfer the mixture to an 8 x 8-inch baking dish now.) Sprinkle the top with parmesan and bake uncovered for 12-15 minutes, until the top is golden brown and crisp. Remove from the oven and let stand for 5-10 minutes before serving. An excellent side dish. BRIGHT SIDE from page 11 weed, maybe try some mushrooms, drink fresh spring water and breathe the cleanest air I can find. New York State concentrates its urban chaos in a small southeastern corner; it’s mostly a vast, beautiful park, and I’m eager to discover it. Before that, I’ll make one more trip to Michigan. I bought a ticket to see my favorite band, Thievery Corporation, on March 18 in Detroit. I’ll head to Ann Arbor the next day. I’m also working on a more sociological article titled "Spelling the Truth," about the lies we’re all tired of hearing and possible paths toward clarity. I plan to attend the Groundcover News March 20 newspaper launch meeting, record a session at the library, reunite with friends and soak in some good Michigan love. In April, I’ll meet a great friend from Brazil who’s coming to teach FEBRUARY 20, 2026 a class at Harvard as part of his postdoctoral research in biophysics. Then we’ll head down to New York City together. When my friends back in Brazil ask how I’m doing, I tell them the truth: I’m still struggling. I still have a lot to learn — language, culture, laws. But I’m moving forward, planting roots while staying in motion. It’s a long road. Still, I feel like I’m winning. Between the hard moments, I’ve experienced real joy — especially the gift of being healthy and free. I’m starting my life over — not with dreams, because I’m awake — but with plans. God, I’m blessed. That’s why I always look at the bright side of life. Follow @pedrocamposbrazil USE THIS COUPON ANYTIME $5 OFF NATURAL FOODS MARKET 216 N. FOURTH AVENUE ANN ARBOR, MI PHONE (734) 994 - 9174 • PEOPLESFOOD.COOP ANY PURCHASE OF $30 OR MORE One coupon per transaction. Must present coupon at the time of purchase. Coupon good for in-store only. No other discounts or coop cards apply. Not valid for gift cards, case purchases, beer or wine. OFFER EXPIRES 3/30/2026
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