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.