Duet of Cauliflower
Source of Recipe
Laurent Gras in the Oct 2001 issue of FOOD AND WINE
Recipe Introduction
A wonderful side with the Roast Pork recipe.
List of Ingredients
- 1 1/4 lbs cauliflower florets (from one small head) half the florets left whole and half sliced lengthwise 1/2 inch thick.
- 1/2 cup heavy cream
- 1/2 cup milk
- 2 tbsp creme fraiche
- salt and freshly ground pepper
- 5 thin bacon strips (about 4 oz)
- 1 tbsp pure olive oil
- 1/4 cup chicken stock
- 1/4 cup shredded Gruyere cheese
- 2 tbsp freshly grated Parmesan Cheese
Instructions
- In a medium sacuepan of boiling salted water cook the whole cauliflower florets untils almost tender. (about 6 minutes) Drain.
- Add the vream and the milk to the parboiled florets and simmer over low heat until very tender about 9 minutes.
- Strain - When reserving the cooking liquid and puree in a blender until smooth adding enough cooking liquid to make a loose puree.
- Stir in the creme fraiche season with salt and pepper and keep warm.
- Preheat the broiler.
- In a skillet cook the bacon until lightly crisp drain on paper towels.
- Add the sliced cauliflower and cook over low heat until amost tender and lightly browned on both sides (about 11 minutes)
- Spread 1/2 of the cauliflower slices in a shallow baking dish, cover with the bacon and top with the reamining cauliflower.
- Add the stock and sprinkle with the Gruyere and Parmesan.
- Broil for 2 minutes or until bubbling.
- Serve the gratin with the puree.