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Cauliflower 4 Cheese Gratin




Source of Recipe


from an unnamed cooking daily reader


List of Ingredients




Cauliflower 4 Cheese Gratin

1 large head of cauliflower, cut into small florets to yield 4 cups
Sea salt to taste
2 tablespoons unsalted butter
2 cloves of garlic sliced paper thin
2 teaspoons paprika
2 teaspoons ground caraway
1 1/2 cups heavy cream
Freshly ground black pepper
1 cup grated sharp Cheddar cheese
1/2 cup grated Fontinella cheese
1/2 cup diced Reblochon cheese (can substitute Comte'
or Provolone)
1/2 cup snipped fresh chives
1/4 cup grated Parmesan cheese
1 1/2 ounces of chopped walnuts (can substitute pecans)

Preheat oven to 350 degrees.
In large pot, bring water to boil over high heat. Season with salt.
Add the cauliflower florets, cooking until al dente; firm to the bite,
about 3 minutes. With slotted spoon, transfer to colander to drain.
Transfer florets to large bowl. In large nonstick skillet, heat
butter over medium high heat. Add garlic if you choose, cooking until
tender and translucent, about 3 minutes. Add the paprika and caraway,
cooking for 1 additional minute. Add cream, bringing to a simmer.
Turn heat down to low and add the Cheddar, Fontinella and Reblochon
cheeses, stirring until melted: Do not Boil! Remove from heat. Stir
in the chives. Adjust seasoning with salt and black pepper. Pour over
the florets to coat evenly. In buttered baking dish, spoon
cauliflower and sauce evenly across. Sprinkle top with the Parmesan
and walnuts. Bake until golden, about 30 minutes. Allow to cool
slightly before serving. Makes 8 servings.

Recipe