Cauliflower and Bacon Gratin (Giada De Laurentiis) |
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Prep Time: 10 Minutes Cook Time: 44 Minutes |
Ready In: 54 Minutes Servings: 4 |
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Ingredients:
unsalted butter, for dish, plus 1/2 stick (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 |
1/4 cup capers, rinsed and drained |
8 ounces bacon, cooked until crispy and cut into 1/2-inch pieces |
1 cup grated gruyere, divided |
kosher salt and freshly ground black pepper |
1 pound cauliflower, trimmed and cut into florets |
olive oil, for drizzling |
Directions:
1. Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter an 8 by 8-inch casserole dish. Set aside.
2. In the bowl of a food processor, blend the bread until it forms into crumbs.
3. 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 1 to 2 minutes.
4. In a medium bowl, whisk together the cream and flour. Add the capers, bacon and 1/2 cup of the Gruyere. Season with salt and pepper, to taste.
5. 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 the bread crumbs and remaining 1/2 cup of cheese.
6. Drizzle with olive oil and bake for 35 to 40 minutes until the cheese has melted and the top is golden brown.
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