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Cauliflower Gratin with Rosemary, Grey Poupon and Parmesan Cheese

Posted on Friday, March 24, 2006

This is a great way to use one of my favorite vegetables! The Grey Poupon mustard and the rosemary combine with the subtle cabbage flavor of the cauliflower to produce a rich and complex dish. Make it one day ahead and bake it just before serving if you like.

Makes serves 8 servings

Ingredients

2 heads

cauliflower

1 Tablespoon

olive oil

1/2 cup

minced, peeled shallot

2 cups

heavy cream

1 Tablespoon

Grey Poupon mustard

1 1/2 teaspoons

prepared horseradish

1/4 teaspoon

ground nutmeg

1 Tablespoon

chopped fresh rosemary

1 1/2 teaspoons

kosher salt

1 teaspoon

ground black pepper

1/2 cup

dried breadcrumbs

1/2 cup

grated Parmesan cheese

Method

Cut the cauliflower into small florets.
Chop the stems fine and reserve separately
Blanch the florets in salted, boiling water until tender. Drain, shock in ice water and reserve.
Heat the olive oil in a saute pan and saute the shallots until very tender. Add the chopped cauliflower stems and the cream.
Bring to a boil, lower heat and simmer until stems are very soft. Puree in a blender and season the cream with the Grey Poupon mustard, the horseradish, nutmeg, rosemary, salt and pepper.
Mix the seasoned cauliflower cream with the florets.
Butter a pan 9"x13"x2" and scrape the cauliflower into the pan, spreading evenly. Sprinkle the breadcrumbs and Parmesan cheese evenly over the gratin.
Bake 350° about 20-25 minutes until the top is golden and the gratin is bubbling. Let stand 10 minutes before serving,

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