Duet Of Cauliflower
Total Time: 1 hr 5 mins
Preparation Time: 20 mins
Cook Time: 45 mins
Ingredients
- Servings: 4
- 1 1/4 lbs cauliflower florets, half the florets left whole and half sliced 1/2 inch thick (from 1 small head)
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 2 tablespoons creme fraiche or 2 tablespoons sour cream
- salt & freshly ground black pepper
- 5 slices bacon, thin, cooked crisp and crumbled (about 4 ounces)
- 1 tablespoon olive oil
- 1/4 cup chicken stock
- 1/4 cup gruyere, shredded
- 2 tablespoons parmesan cheese, freshly grated
Recipe
- 1 in a medium saucepan of boiling salted water cook the whole florets until almost tender, about 6 minutes.
- 2 drain, add the cream and milk to the florets and simmer over low heat until very tender, about 9 minutes more.
- 3 strain, reserving the milk-mixture, and puree the florets until very smooth, adding enough milk/cream to make a loose puree.
- 4 stir in the creme fraiche and season with salt and pepper.
- 5 keep warm.
- 6 preheat the oven to 350 degrees f.
- 7 in the same skillet you cooked the bacon, pour off the fat and add the olive oil.
- 8 add the sliced cauliflower and cook over low heat until almost tender and lightly browned on both sides, about 11 minutes.
- 9 spread half the cauliflower slices in a shallow baking dish, cover with the bacon and top with the remaining cauliflower.
- 10 add the stock and cheeses and bake for about 15 minutes, or until bubbly.
- 11 serve the gratin and the puree together.
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