OK, Cauliflower? Not a standout favorite of mine. I am embarrassed to say my kids weren't quite sure what it was! I think I may have put it on a veggie tray a couple times in my adult life and that's about it. If you are like me and need to introduce a forgotten vegetable to the table, I've got three words for you~ butter, cream and bacon. Something tells me they just might like it, right?! They did :) It's a super easy side dish.
This recipe is adapted from Giada DeLaurentiis
unsalted butter, for dish, plus 4 tablespoons cut into 1/2 inch pieces
3 slices day~old sourdough bread or 2 cups bread crumbs
3/4 cup heavy cream
1 teaspoon all~purpose flour
8 ounces bacon, cooked until crispy and cut into 1/2 pieces
1 cup Gruyere cheese, divided
kosher salt and freshly ground black pepper
1 pound cauliflower, trimmed and cut into florets
extra virgin olive oil, for drizzling
Place an oven rack in the center of the oven. Preheat oven to 350 degrees. Butter a 8x8 casserole dish. Set aside.
In the bowl of a food processor, blend the bread until it forms into crumbs. In a large non~stick skillet, heat the butter over medium heat. Add the bread crumbs and cook, stirring constantly until all the butter has been absorbed and the bread crumbs are toasted, about 2 minutes.
In a medium bowl, whisk together the cream and flour. Add the bacon and 1/2 cup of the Gruyere. Season with salt and pepper, to taste.
Bring a medium saucepan of water to a boil over high heat. Add the cauliflower and cook for 2 minutes. Drain the cauliflower and toss with the cream mixture. Pour the cauliflower mixture into the prepared baking dish. Sprinkle with bread crumbs and remaining cheese. Drizzle with olive oil and bake for about 40 minutes until the cheese has melted and the top is golden brown.
Serves~ 4 to 6 as a side
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