Brocauliflower Gratin

This is a dish I would usually make with either broccoli, or cauliflower. Why not use a hybrid of those two? Served with a green salad or dill pickles, it's a wonderfully rich, creamy, vegetarian dinner for cooler nights. It uses a few very simple ingredients, that I usually have on had (except fort he broccoli/cauliflower/brocauliflower, of course). Here's how I make it:

Ingredients:
1 medium bunch brocauliflower
4-5 hard boiled eggs
1 cup grated sharp cheddar
3/4 cup sour cream
Salt and freshly ground pepper
2 tablespoons butter

Preparation: Preheat oven to 350 degrees Fahrenheit. Meanwhile in a large saucepan bring 2 cups salted water to boil, add cleaned and trimmed brocauliflower florets and simmer for 5-10 minutes, until they're almost cooked, but still crisp. Add them to a large pan of cold water to stop the boiling process. Butter a 8x8 inch glass baking pan, layer half the brocauliflower with the chopped hard boiled eggs, half the sour cream and half the cheddar, dot with butter, and season with salt and freshly ground black pepper.

Add the second half of the brocauliflower and sour cream, season with salt and pepper and top with the remaining cheddar. Bake 30-40 minutes at 350 degrees Fahrenheit. Serve with a leaf salad or dill pickles.