Preheat oven at 250 degrees. Cut leaves off one head of cauliflower and leave all but 2" of the core. Slice into 1/4" slices and toss with salt and pepper in a baking sheet. Bake about 45 minutes, then carefully turn and dry for another hour, until pieces are slightly shriveled. Serve with Dipping Sauces 2. Gratin Note: Cauliflower Gratin recipes run the gamut from a dressed up Martha Stewart dish with endive and tube pasta to a simple cheese and bread crumb topping from Family Circle Bookbook. Family Circle boils the cauliflower before baking it and mixes the cheeses in with bread crumbs. Martha Stewart bakes the raw cauliflower on high temp for 30 minutes, then adds two of the cheeses to the sauce. She bakes the gratin for 30 minutes, then adds Parmesan and bakes at lower temp for another 40 minutes. This recipe blends both techniques. 1 head cauliflower, broken into flowerets 1/4 cp Swiss cheese, grated 1/2 cp Gruyere cheese, grated 1/4 cp Parmesan cheese, grated 1/2 cp fresh bread crumbs, not too fine 1 1/2 cps milk 2-3 Tablespoons flour, enough to thicken milk 1/2 t cayenne pepper salt and pepper to taste 1. Boil cauliflower for several minutes, till fork-tender. Drain and move to gratin dish. 2. Make a roux with two T butter and the flour. When thoroughly blended, whisk in the milk till desired thickness. 3. Add salt, peppers, and Swiss and Gruyere cheeses. 4. Pour mixture over caulflower and add bread crumbs. 5. Bake at 400 degrees for 10 minutes or till topping is golden brown. Add Parmesan cheese, lower temp to 350 and bake until Parmesan chees melts.