Cauliflower Gratin

Creamy Cauliflower Gratin with Parmesan Cheese and a hint of curry

AuthorSara Bojarski Prep Time: 0:50:00
Cook Time: 0:25:00
Total Time: 1:15:00
Serving Size: Serves 4-6 Ingredients
  • 1 Head Cauliflower
  • 1 Tablespoon White Vinegar
  • 4 T Shallot (minced)
  • 2 T Butter
  • 2 Sprigs Thyme
  • 3 Sage Leaves
  • 1 Bay Leaf
  • 1 Cup Heavy Cream
  • Pinch Curry Powder
  • 1/2 Teaspoon Prepared Horseradish
  • 1/3 Cup Parmesan Cheese (grated)
  • 2 T Panko Breadcrumbs
  • Pinch Nutmeg
  • With a pairing knife, remove the florets from the head of cauliflower - making them about 1 inch pieces and not leaving too much stem on them. Save the stems.
  • Bring a large pot of water to a boil - add in your vinegar and 2T of salt. Put your cauliflower florets into the water and blanch for 3 minutes. Remove, drain, and place in an 8x8 baking dish. Set that aside.
  • Now take your reserved stems and combine them with the core of the cauliflower (not the green leaves or any of the rough parts of the core - just the nice white parts). Mince up the core and stems so that you have 1 cup of them. If you don't have a full cup - take some of the florets you blanched to make a cup.
  • In a medium sized saucepan - melt your butter. Add in your shallot and your 1 cup of minced cauliflower. Cook about 5-8 minutes over a medium high heat. Add in your thyme, sage and bay leaf and 2/3 cup of water. Cook until the water has completely evaporated and the cauliflower has cooked through (if the water evaporates before the cauliflower is cooked, add a little more water).
  • Once the cauliflower is cooked, add in your heavy cream and simmer for about 2-3 minutes. Remove from heat - discard your thyme, sage and bay leaf - and place all the contents of the saucepan in a Vitmix or blender. Blend until smooth about 15 seconds. Add in your pinch of curry, and your horseradish. Process again til smooth - taste and season.
  • Pour this mixture over your cauliflower florets in the 8x8 baking dish (the cream sauce should come up 1/2 way on the florets). Refrigerate for at least 30 minutes and up to a day.
  • Preheat your oven to 450 degrees. Take your cauliflower out of the fridge and sprinkle with the parmesan cheese, Panko, and a pinch of nutmeg. Cook for 20 minutes, then brown under the broiler for a few minutes just to crisp it up. Serve hot.