Cauliflower Gratin

This past October I was a lucky winner of a contest honoring Mimi Thorisson and her new book, A Kitchen in France. My prize package included three beautiful Staub cookware pieces: a cocotte, a fry pan, and a roasting dish. Since receiving the bundle I have used the cocotte nearly every weekend and the fry pan has seen quite a bit of action as well. But until New Years Eve I had yet to use the roasting pan. So, true to Mimi’s form, I decided to make a gratin to pair with our main dish component, a juicy rib eye topped with shallots, bone marrow, and red wine sauce. In preparing the gratin I took a few tips from both Ina Garten and Mimi’s gratin recipes – but also put my own spin on things. I was quite pleased with how the dish turned out and it complimented the steak beautifully.

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Grocery List

Serves 4

  • tablespoons unsalted butter, plus more for the baking dish
  • 1 small onion, thinly sliced
  • garlic clove, minced
  • 1 head cauliflower, broken into large florets
  • Fine sea salt and freshly ground black pepper
  • 1/2 cup half-and-half
  • 3/4 cup fresh bread crumbs
  • 3/4 cup grated Comté cheese
  • Fresh chives, finely chopped
  • Salt and pepper to taste
  • A dash of piment d’espelette

How To

First prep the cauliflower. Bring a large pot of salted water to boil. Cook the cauliflower florets in the pot for 5 to 6 minutes, then drain. While doing this, preheat the oven to 350° and butter a 10 inch roasting pan or baking dish.

While the cauliflower is draining, heat 2 tablespoons of butter in a sauté pan over medium heat. Throw in the onion and garlic and cook for about 4 minutes. Season with a bit of salt and pepper. Next, transfer the onion mixture to the roasting dish and top with the cauliflower.

Then, pour the half-and-half over the onions, garlic, and cauliflower. Add the bread crumbs and cheese on top and dot with the last tablespoon of butter, divided. Finally, sprinkle the whole dish with a bit of piment d’espelette.

Bake the gratin until golden, roughly 25 to 30 minutes. Serve immediately, garnished with chives.

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