Duet Of Cauliflower Recipes

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DUET OF CAULIFLOWER



Duet of Cauliflower image

I adopted this recipe after Mean Chef (IHHDRO) left the site. I have not yet prepared it, but will add input when I have a chance.

Provided by Ms B.

Categories     Cauliflower

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/4 lbs cauliflower florets, half the florets left whole and half sliced 1/2 inch thick (from 1 small head)
1/2 cup heavy cream
1/2 cup whole milk
2 tablespoons creme fraiche or 2 tablespoons sour cream
salt & freshly ground black pepper
5 slices bacon, thin, cooked crisp and crumbled (about 4 ounces)
1 tablespoon olive oil
1/4 cup chicken stock
1/4 cup gruyere, shredded
2 tablespoons parmesan cheese, freshly grated

Steps:

  • In a medium saucepan of boiling salted water cook the whole florets until almost tender, about 6 minutes.
  • Drain, add the cream and milk to the florets and simmer over low heat until very tender, about 9 minutes more.
  • Strain, reserving the milk-mixture, and puree the florets until very smooth, adding enough milk/cream to make a loose puree.
  • Stir in the creme fraiche and season with salt and pepper.
  • Keep warm.
  • Preheat the oven to 350 degrees F.
  • In the same skillet you cooked the bacon, pour off the fat and add the olive oil.
  • Add the sliced cauliflower and cook over low heat until almost tender and lightly browned on both sides, about 11 minutes.
  • Spread half the cauliflower slices in a shallow baking dish, cover with the bacon and top with the remaining cauliflower.
  • Add the stock and cheeses and bake for about 15 minutes, or until bubbly.
  • Serve the gratin and the puree together.

Nutrition Facts : Calories 386, Fat 34.1, SaturatedFat 15.7, Cholesterol 83.4, Sodium 387.4, Carbohydrate 10.8, Fiber 3.5, Sugar 5.3, Protein 11.2

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