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Thanksgiving: Roasted Cauliflower Gratin

Source of Recipe

From "Cook's Illustrated All Time Best Holiday Entertaining"


Recipe Introduction

"We created a rich but not overbearing cauliflower gratin by skipping the white sauce, instead of relying on cauliflower's ability to become an ultracreamy purée to bind the dish together. We separated cauliflower heads into cores, stems, and florets, cutting the latter into slabs for even cooking. We simmered the cores, stems, and some florets in water and butter in the bottom of a Dutch oven while the remaining florets sat aloft in a steamer basket to cook off the escaping steam. Next, we blended the stem mixture into a velvety purée, thickened it with a cornstarch slurry, and stirred in the steamed florets. Topped with toasty panko and Parmesan and baked, this new take on gratin was plenty indulgent but still packed with clear cauliflower flavor. Avoid buying cauliflower with a lot of leaves, but if it cannot be avoided, buy slightly larger heads—about 2 ¼ pounds each."

List of Ingredients

â—¦ 2 heads cauliflowers (2 pounds each)
â—¦ 8 tablespoons unsalted butter
â—¦ ½ cup panko bread crumbs
â—¦ 2 ounces Parmesan cheese, grated (1 cup)
â—¦ Salt and pepper
â—¦ ½ teaspoon dry mustard
â—¦ â…› teaspoon ground nutmeg
â—¦ Pinch cayenne pepper
â—¦ 1 teaspoon cornstarch dissolved in 1 teaspoon water
â—¦ 1 tablespoon minced fresh chives


Recipe

Adjust oven rack to middle position and heat oven to 400 degrees.

Pull off outer leaves of one head of cauliflower and trim stem. Using paring knife, cut around core to remove; halve core lengthwise and slice thin crosswise. Slice head into ½-inch-thick slabs. Cut stems from slabs to create florets that are about 1 ½ inches tall; slice stems thin and reserve along with sliced core. Transfer florets to bowl, including any small pieces that may have been created during trimming, and set aside. Repeat with remaining head of cauliflower. (After trimming you should have about 3 cups of sliced stems and cores and 12 cups of florets.)

Combine sliced stems and cores, 2 cups florets, 3 cups water, and 6 tablespoons butter in Dutch oven and bring to boil over high heat. Place remaining florets in steamer basket (do not rinse bowl). Once mixture is boiling, place steamer basket in pot, cover, and reduce heat to medium. Steam florets in basket until translucent and stem ends can be easily pierced with a paring knife, 10 to 12 minutes. Remove steamer basket and drain florets. Re-cover pot, reduce heat to low, and continue to cook stem mixture until very soft, about 10 minutes longer. Transfer drained florets to now-empty bowl.

While cauliflower is cooking, melt remaining 2 tablespoons butter in 10-inch skillet over medium heat. Add panko and cook, stirring frequently, until golden brown, 3 to 5 minutes. Transfer to bowl and let cool. Once cool, add ½ cup of Parmesan and toss to combine.

Transfer stem mixture and cooking liquid to blender and add 2 teaspoons salt, ½ teaspoon pepper, mustard, nutmeg, cayenne, and remaining ½ cup Parmesan. Process until smooth and velvety, about 1 minute (purée should be pourable; adjust consistency with additional water as needed). With blender running, add cornstarch slurry. Season with salt and pepper to taste. Pour purée over cauliflower florets and toss gently to evenly coat. Transfer mixture to 13 by 9-inch baking dish (it will be quite loose) and smooth top with spatula.

Scatter bread crumb mixture evenly over top. Transfer dish to oven and bake until sauce bubbles around edges, 13 to 15 minutes. Let stand for 20 to 25 minutes. Sprinkle with chives and serve.

Serves 8 to 10



• To Make Ahead:
Follow recipe through step 5, refrigerating gratin and bread crumb mixture separately for up to 24 hours. To serve, assemble and bake gratin following step 6, increasing baking time by 13 to 15 minutes.