Caulifloral Gratin

Amp up your antioxidants with cauliflower.  Cauliflower, you say? You bet.  There's purple, and orange and green, and if you can find 'em, nab 'em.  I find mine at the Framer's market, but rarely at the supermarket. When you get 'em, use 'em just like the white, but watch out, the purple color can run...
6 cups multicolored cauliflower and/or broccoflower, cut into bite-sized floweretts
1/2 cup diced onion
1/2 cup good real mayonnaise
2 Tbsp milk or half and half
2 Tbsp lemon juice
zest of 1/2 lemon
1/2 tsp dried dill weed
1 cup diced Swiss or Jarlesburg cheese
1/3 lb fresh mozzarella cheese, sliced
2 Tbsp shredded Parmesan cheese
1 Tbsp fresh oregano and/or thyme leaves, chopped

Preheat oven to 375F. Fill an oiled casserole (about 9x13-inch) with the cauliflower and sprinkle with 2 tablespoons water. Season with salt and cover lightly with microwave-friendly plastic wrap or plastic top. Microwave for 3 minutes, then carefully drain veggies.

In a large mixing bowl, mix together the mayonnaise, milk, lemon juice and zest, dill and Swiss cheese. Add the cauliflower and the onion and mix well. You should have well-coated veggies - if too dry add a dash more milk. 

Season with freshly ground black pepper and pour back into the casserole. Top with the mozzarella and parmesan cheeses and garnish with the fresh herbs.

Bake uncovered for about 30-40 minutes, until brown and bubbly.

Serves 4-6 as a side dish.

Cook's Note:  There are many varieties and colors of cauliflower and broccoflower.  Use whatever you can get your hands on.  Here I made two versions - one with and one without the green broccoflower from our Farmer's Market.