Cauliflower Gratinate |
Polenta with Pork |
Wow, what a wine! |
We ate a Mozza and had a wonderful Cauliflower Gratinate. We
decided to make it home.
The recipe is from TheMozza Cookbook by Nancy Silverton and Matt Molina. It is a great dish and we will make it again.
It was the perfect accompaniment to the left over Pork and Potatoes.
We had a wonderful wine with the dinner.
cauliflower gratinate
The Mozza Cookbook
Nancy Silverton
For this rich side dish, one of the originals from
the Pizzeria, we simmer the cauliflower in cream and then put it in the pizza
oven to brown the top. I've never met anyone who didn't like it. Butter, cream,
garlic, cauliflower … what's not to like?
SERVES 4 TO 6
2 tablespoons
unsalted butter, plus more for buttering the baking dish
1 large
head of cauliflower (about 1-1/2 pounds)
2 tablespoons
extra-virgin olive oil
1 Spanish
onion, halved through the core and sliced 1/4 inch thick
10 garlic
cloves, thinly sliced
2 teaspoons
kosher salt
2 cups
heavy whipping cream
Adjust the oven rack to the middle position and preheat the oven to
450°F. Lightly butter a large baking dish, preferably one nice enough to
present at the table.
Trim
and discard the cauliflower leaves, cut the florets off the core, discard the
core, and cut the florets into 1-1/2-inch pieces.
Warm
the butter, olive oil, onion, garlic, and 1 teaspoon of the salt in a
heavy-bottomed saucepan over medium heat and cook until the onion begins to
soften, 3 to 4 minutes, stirring often to prevent the garlic from browning. Add
the cauliflower, cream, and the remaining teaspoon of salt, increase the heat
to high, and bring the cream to a boil. Reduce the heat to low and simmer the
cauliflower until it is tender, 10 to 12 minutes. Pour the cauliflower through
a fine-mesh strainer, reserving the cream. Return the cream to the saucepan and
simmer it over medium heat until it reduces by one-third and becomes the
consistency of thin gravy, taking care that the cream doesn't brown. Return the
cauliflower to the saucepan and stir gently to combine with the cream.
Transfer the cauliflower and cream to the prepared baking dish and bake for 30
minutes, or until the top is golden brown. Remove the cauliflower from the oven
and set aside for a few minutes to cool slightly before serving. Serve warm.
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