Vegetable Side: Cauliflower Gratinate
Pizzeria Mozza's recipe with some of my adjustments (half the salt and I took the cooking times down considerably but maybe you prefer it to cook longer). It is disgustingly fatty which makes it oh so yummy and the soft onions in the cream somehow taste like cheese!
- 2 tbs. extra-virgin olive oil
- 2 tbsp. butter
- 1 spanish onion, peeled, halved and cut into 1/8" slices
- 10 garlic cloves, peeled and thinly sliced
- 1 tsp. kosher salt
- 1 head of cauliflower, stem removed, cut or pulled into 2" chunks
- 2 cups heavy cream
Preheat oven to 450 degrees. Place heavy saucepan, preferably 10 inches wide with a 3-4 quart capacity, over medium heat and combine olive oil, butter, onions, garlic and 1/2 teaspoon of salt. Cook over low heat, covered, for 3 minutes.
Stir in cauliflower, heavy cream and remaining 1/2 teaspoon of salt. Bring ingredients to a boil, then reduce to a simmer and cook for 5-7 minutes, until cauliflower is tender. Using slotted spoon, carefully remove cooked cauliflower and put it into medium-size mixing bowl.
Continue to cook until cream is reduced by 1/2 (about 3-5 minutes). When cream has reached rich, thick consistency, add to bowl with cauliflower, stir to combine, then place into casserole disha dn bake for 15 minutes, until brown. Allow to cool for a few minutes and serve.