Cauliflower Gratin

By vail28

Ingredients

• Olive oil (for the dish)
• 1/2 small head each purple, green, yellow, and white cauliflower (enough to make 2 whole heads), cut into florets
• 1/4 cup creme fraiche
• Salt and pepper, to taste
• 1 1/2 teaspoons ground cumin
• 3 tablespoons chopped fresh parsley
• 10 leaves sage, finely chopped
• 2 cloves garlic , finely chopped
• 1/2 cup pecans, finely chopped
• 2 tablespoons hazelnut or olive oil
• 3/4 cup grated Manchego cheese

Details

Servings 6
Adapted from articles.boston.com

Preparation

Step 1

1. Set the oven at 375 degrees. Oil a 9-by-13-inch baking dish.

2. In a large saucepan fitted with a steamer insert and several inches of boiling water, steam the cauliflower in a covered pan in batches, for 5 to 7 minutes or until they are almost tender. Transfer to a large bowl. Steam the remaining florets in the same way.

3. Stir in the creme fraiche, salt, and pepper.

4. In a small bowl, combine the cumin, parsley, sage, garlic, and pecans. Stir in the hazelnut or olive oil. Sprinkle the mixture on the cauliflower, then sprinkle with cheese.

5. Transfer the vegetables to the baking dish. Bake for 25 minutes or until hot and broed.