French Fridays with Dorie – Haiku
“Cauliflower Gratin” for French Friday’s with Dorie : Haiku Version.
Formerly I showed no love.
Now you really rock.
What is in a name?
I think Dorie got this wrong.
“Gratin”? I think not.
Not really a ‘side’!
Make a chic lunch out of it.
Good for any meal.
My late French Fridays.
Some things may never change…sigh.
Any Haiku comments?
Just a few notes on the recipe modifications. I added in a scant 1/2 teaspoon of dried, ground mustard – a secret ingredient for me in these types of dishes. It manages to jazz up the flavors without really adding any of its own. I also added just a bit of Parmesan as knew it would keep things from being too bland. I planned for this as our New Year’s morning brunch so I blanched the cauliflower and fried up the bacon the night before keeping them covered until assembly in the morning.
This added just a bit cooking time but it was well worth it as it made my hung-over morning that much easier.
adapted from Dorie Greenspan
This is what you will need:
- 1 cauliflower
- 1/4 pound bacon, cut crosswise into 1/2 inch strips
- 1/3 cup all-purpose flour
- 1/2 teaspoon ground mustard
- 1 cup cream
- 5 eggs, lightly beaten
- 2/3 cup whole milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Freshly grated nutmeg
- 3 ounces Gruyere, grated
- 1 ounce parmesan, grated
This is how you make it:
- Center a rack and preheat an oven to 425 degrees F.
- Line a baking sheet with a silicone baking mat or parchment paper. Generously butter an oven-going pan that holds about 2 1/2 quarts. Put the dish on the baking sheet.
- Put a large pot of salted water on to boil.
- Cut the florets from the cauliflower, leaving about an inch of stem.
- Drop the florets into the boiling water and cook for 8 minutes.
- Drain, rinse the cauliflower under cold running water to cool it down, and pat it dry with a clean dishtowel or paper towels. This can be done the night before! When they’re fork-tender, drain and pat dry and keep in the refrigerator for assembly in the morning if serving for brunch
- While the cauliflower is cooking, toss the bacon strips into a heavy skillet, put the skillet over medium heat, and cook just until the bacon is browned but not crisp.
- Drain and pat dry. This can be done the night before as well!
- Spread the cauliflower out in the buttered pan, and scatter over the bacon bits.
- Put the flour and mustard in a bowl and gradually whisk in the eggs.
- When the flour and eggs are blended, whisk in the cream and milk.
- Season the mixture with the salt, pepper and small amount of nutmeg, and stir in about two thirds of the cheese.
- Pour the mixture over the cauliflower, shake the pan a little so that the liquid settles between the florets, and scatter over the remaining cheese.
- Bake the gratin for about 25 minutes (longer if you have chilled the cauliflower from making it earlier), or until it is puffed and golden and a knife inserted into the center comes out clean. Mine cooked for 40 minutes. If the top isn’t as brown as you’d like it to be, run it under the broiler for a couple of minutes.