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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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I adopted this recipe after Mean Chef (IHHDRO) left the site. I have not yet prepared it, but will add input when I have a chance. Ingredients:
1 1/4 lbs cauliflower florets, half the florets left whole and half sliced 1/2 inch thick (from 1 small head) |
1/2 cup heavy cream |
1/2 cup whole milk |
2 tablespoons creme fraiche or 2 tablespoons sour cream |
salt & freshly ground black pepper |
5 slices bacon, thin, cooked crisp and crumbled (about 4 ounces) |
1 tablespoon olive oil |
1/4 cup chicken stock |
1/4 cup gruyere, shredded |
2 tablespoons parmesan cheese, freshly grated |
Directions:
1. In a medium saucepan of boiling salted water cook the whole florets until almost tender, about 6 minutes.
2. Drain, add the cream and milk to the florets and simmer over low heat until very tender, about 9 minutes more.
3. Strain, reserving the milk-mixture, and puree the florets until very smooth, adding enough milk/cream to make a loose puree.
4. Stir in the creme fraiche and season with salt and pepper.
5. Keep warm.
6. Preheat the oven to 350 degrees F.
7. In the same skillet you cooked the bacon, pour off the fat and add the olive oil.
8. Add the sliced cauliflower and cook over low heat until almost tender and lightly browned on both sides, about 11 minutes.
9. Spread half the cauliflower slices in a shallow baking dish, cover with the bacon and top with the remaining cauliflower.
10. Add the stock and cheeses and bake for about 15 minutes, or until bubbly.
11. Serve the gratin and the puree together.
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