Garden Cauliflower Gratin

As the temperature falls and the harvests change, you naturally begin to crave different foods. Those that are warmer, thicker and more satisfying. That's what makes fall garden veggies so fun to grow and cook with. One of the best things to pull out of a crisp, November garden is a firm head of cauliflower. These can be sown in early summer or mid-summer to grow until winter sets in – and will actually improve their taste after a light frost. This hearty crop is a great carb or meal alternative as a main course because it's nutrient dense, high in fibre and naturally detoxing. But it also makes for the ultimate side-dish when it's covered in cheese and melted to perfection.

Here's how to do it, courtesy of the amazingly talented chef Dwight Smith.  

Ingredients:

• 1 large head of cauliflower, florets chopped in halves
• 3 shallots, sliced thin
• 3 cloves of garlic, sliced thin
• 60g (4 tbsp) butter
• 240g (2 cups) sharp or aged cheddar cheese, grated
• 70g (3/4 cup) parmigiano reggiano, grated
• 15g (2 tbsp) flour
• 125ml (1/2 cup) white wine
• 125ml (1/2 cup) milk
• 125ml (1/2 cup) heavy cream
• Fresh thyme
• Fresh rosemary
• Salt and black pepper to taste

Instructions:

1. Wash and breakdown the cauliflower into bite-sized florets. Bring a pot of water to a boil for blanching.

2. While the water comes to a boil, in another saucepan, melt the butter over medium heat. Add shallots and garlic and sauté until soft. Deglaze with white wine and let alcohol evaporate by simmering for 2-3 minutes.

3. Add milk, heavy cream and reduce mixture to low heat. Season with salt, pepper and dried thyme.

4. Add three-quarters of the shredded cheddar cheese to the saucepan and turn off. Gently fold the cheese into the mixture and remove from the heat to finish melting.

5. Par-boil cauliflower by adding it to the pot of boiling water after salting the water. Let cook for 1 minute, drain and set aside to cool slightly.

6. In a cast iron or oven-safe casserole dish, drop a ladleful of the cheese sauce and spread to coat the bottom. Add cauliflower and pour remaining sauce over. Top with the rest of the shredded cheddar cheese, grated parmigiano reggiano, thyme and rosemary.

7. Bake in the oven at 190 °C (375 °F) until the top layer of cheese has melted to a golden brown. 

8. Let the gratin sit for a few minutes to cool and solidify slightly before enjoying!


Are you going to try this hearty, ooey-gooey side dish? Comment below if you will and buon appetitio!