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    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


    1. In a medium sacuepan of boiling salted water cook the whole cauliflower florets untils almost tender. (about 6 minutes) Drain.
    2. Add the vream and the milk to the parboiled florets and simmer over low heat until very tender about 9 minutes.
    3. Strain - When reserving the cooking liquid and puree in a blender until smooth adding enough cooking liquid to make a loose puree.
    4. Stir in the creme fraiche season with salt and pepper and keep warm.
    5. Preheat the broiler.
    6. In a skillet cook the bacon until lightly crisp drain on paper towels.
    7. Add the sliced cauliflower and cook over low heat until amost tender and lightly browned on both sides (about 11 minutes)
    8. Spread 1/2 of the cauliflower slices in a shallow baking dish, cover with the bacon and top with the reamining cauliflower.
    9. Add the stock and sprinkle with the Gruyere and Parmesan.
    10. Broil for 2 minutes or until bubbling.
    11. Serve the gratin with the puree.
 

 

 

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