Sunday, March 13, 2011

Bouchon: Cauliflower Au Gratin

To go along with the simple roast chicken I decided to make Thomas Keller's Cauliflower Au Gratin from his Bouchon cookbook. The recipe calls for one head of cauliflower, but in retrospect two would probably be better. Once I cleaned the leaves off the head, I removed the florets and saved the stem.

First you caramelize minced onions:

After trimming the hard exterior of the stem, the recipe calls to put the soft interior in a food processor to mince and then add to the pot:

After adding some spices (including some spicy curry), heavy cream and while milk is added then reduced:

After the sauce has reduced, the florets are laid out in a pan and the sauce is spread over the florets. Before adding into the oven breadcrumbs are added to the top:

Here is the final product:

The Verdict

A very good side dish. Too often side dishes are made that could just as easily be a meal in itself. This dish is perfect as a side to a light protien, like the simple roast chicken.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...