Keeping it all things Thanksgiving…this week we have an Heirloom Cauliflower Gratin recipe from Good Heat Chef Chris Hastings. A little something different to replace that boring casserole.
Heirloom Cauliflower Gratin
Makes 8 servings
1 pound white heirloom cauliflower florets, cut into small, bite-size pieces
¾ pound purple heirloom cauliflower florets, cut into small, bite size pieces
12 chestnuts, roasted, peeled and diced
4 cups heavy cream
¾ cup freshly grated Parmesan
½ teaspoon chopped fresh thyme
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 to 2 teaspoons black truffle oil
1½ cups Herbed Bread Crumbs
Preheat oven to 400˚F.
Combine cauliflower, diced chestnuts and heavy cream in a medium stockpot or Dutch oven. Bring to a boil, reduce heat and simmer for 10 to 12 minutes. Using a slotted spoon, remove the cauliflower and chestnuts from the cream and set aside to cool.
Add the parmesan and thyme to the cream and return to a boil; reduce heat and simmer until cream mixture is reduced by half and slightly thickened, about 20 minutes.