Notes: This is a wonderful way to get children to eat cauliflower. The classic preparation is with béchamel sauce, but nowadays I make it with heavy cream and Gruyere cheese. You can really use any cheese that you like; go with a favorite. I’ve never made it with blue cheese, but it could be great—rather like the classic soup of broccoli and Stilton.
Ingredients: 1/4 cup fresh bread crumbs
2 tablespoons butter, divided
Salt and pepper
1 small onion, finely chopped
1 clove garlic, sliced
1 tablespoon fresh thyme leaves
2 cups (1 pint) heavy cream
1 cup freshly grated Gruyere cheese
A few grates of fresh nutmeg
1 large head of cauliflower florets, cut from stem
Instructions:
1. In a small pan, fry bread crumbs in 1 tablespoon butter;
season with salt and pepper. Set aside.
2. Bring a large pot of salted water to a boil. Meanwhile,
in a medium saucepan over low heat, melt remaining 1 tablespoon butter and add
onion, garlic, and thyme. Sweat until soft (do not brown). When soft, add cream
and bring to a simmer. Stir in cheese and remove from heat (there should be
enough heat to melt the cheese). Season to taste with a little nutmeg, salt,
and pepper.
3. Preheat oven to 400˚. Drop cauliflower florets into boiling
water and boil until soft to the bite, about 5 minutes. Drain; leave in
colander to cool a little (do not run under cold water). Toss cauliflower in
cream sauce. Transfer to an ovenproof dish. Bake for 20 minutes, until bubbling
and golden brown. Serve with toasted bread crumbs on top.
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