|
|
@@ -1,6 +1,5 @@
|
|
|
Cauliflower Gratin (Gratin De Chou-Fleur)
|
|
|
From Bouchon, by Thomas Keller
|
|
|
-www.ochef.com/r243.htm
|
|
|
|
|
|
Cauliflower is a great but underused vegetable. One of the things I appreciate, from a cook's standpoint, is that it's almost impossible to overcook it. And I like this recipe in particular because it uses the trimmings of the cauliflower too, in a puree that becomes part of the sauce.
|
|
|
|
|
|
@@ -22,8 +21,6 @@ Freshly grated nutmeg
|
|
|
1/3 cup grated Comté or Emmentaler cheese
|
|
|
1 tablespoon panko (Japanese bread crumbs) or fine dried bread crumbs
|
|
|
|
|
|
-Instructions:
|
|
|
-
|
|
|
Remove and discard the green leaves from the cauliflower. Cut away the florets, reserving the core. Cut off and reserve the stems. Cut the florets in pieces that measure about 1 inch. (You should have 4 to 5 cups florets.)
|
|
|
|
|
|
With a paring knife, cut away and discard the tough exterior of the core, then cut the core into small pieces and place them in a food processor. Add the reserved stem trimmings and pulse until very finely chopped, just short of a puree. (You should have about 1 cup; if you don't, puree enough of the florets to make 1 cup.)
|
|
|
@@ -43,5 +40,3 @@ Preheat the oven to 450°F (235°C).
|
|
|
Sprinkle the gratin(s) with the cheese and bread crumbs. Place in the oven to cook for about 15 minutes, or until it is bubbling and the center is warm. You can test it by inserting a metal skewer into the center of the gratin and touching it to your lower lip: It should feel hot. Remove the gratin(s) from the oven and turn the broiler on. Brown the top of the gratin(s) and serve.
|
|
|
|
|
|
Yield: 4 Servings
|
|
|
-
|
|
|
-
|
Chris Mague