Cauliflower Gratin

This past October I was a lucky winner of a Food52.com 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.

Processed with VSCOcam with f2 preset

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.

Processed with VSCOcam with f2 preset

Advertisements

One thought on “Cauliflower Gratin

Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s