Cauliflower Gratin - CI

By norsegal8

Although this dish goes together quickly, you can prepare the topping and blanch the cauliflower (steps 1 and 2) an hour or two in advance. Don’t prepare the sauce or bake the gratin until just before serving.

Ingredients

• Bread Crumb Topping
• 2 tablespoons unsalted butter, softened
• 4 slices white sandwich bread with crusts, each slice torn into quarters
• 1/4 teaspoon table salt
• 1/8 teaspoon ground black pepper
• Filling
• Table salt
• 1 large head cauliflower (about 3 pounds), trimmed into 3/4-inch florets (see illustrations, below)
• 2 tablespoons unsalted butter
• 1 medium shallot, minced (about 2 tablespoons)
• 1 clove garlic, minced
• 1 tablespoon unbleached all-purpose flour
• 1 1/2 cups heavy cream
• pinch fresh ground nutmeg
• pinch cayenne pepper
• 1/8 teaspoon ground black pepper
• 1 teaspoon minced fresh thyme leaves
• 1/2 cup grated Parmesan cheese (1 ounce), plus 2 tablespoons

Preparation

Step 1

1. For the topping: Pulse bread, butter, salt, and pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses; set aside.

2. For the filling: Adjust oven rack to middle position; heat oven to 450 degrees. Bring 4 quarts water to boil in Dutch oven or stockpot over high heat. Add 1 tablespoon salt and cauliflower; cook until outsides are tender but insides are still slightly crunchy, 3 to 4 minutes. Drain cauliflower in colander and rinse under cold running tap water until no longer hot. Leave cauliflower in colander to drain.

3. Heat butter in large skillet over medium heat; when foam subsides, add shallot and cook until softened, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds; stir in flour until combined, about 1 minute. Whisk in cream and bring to boil. Stir in nutmeg, cayenne, 1/4 teaspoon salt, pepper, thyme, and 1/2 cup cheese until incorporated. Off heat, gently stir in cauliflower until evenly combined. Transfer mixture to 11 by 7-inch (2-quart) gratin dish. Sprinkle remaining 2 tablespoons cheese evenly over surface, then sprinkle evenly with bread crumb topping. Bake until golden brown and sauce is bubbling around edges, 10 to 12 minutes. Serve immediately.