Last night's dinner

I made the cauliflower gratin from Ina Garten. My daughter and I saw her make it on her show recently. I used 50% reduced fat Cabots cheddar instead of the gruyere as it's what I had. The only other change I made was to mix the cheese, breadcrumbs (I used panko), and butter together for the topping. It was yummy, and I ate the leftovers for lunch. I also served sauteed pork chops and peas. What can I say about peas, except they're easy, cheap, and my child eats them.