posted by Cissy 11-26-101 9:22 AM
Veggies Duet of Cauliflower
1 1/4 # cauliflower florets (from 1 small head), half the florets left whole and half sliced 1/2" thick
1/2 c. heavy cream
1/2 c. whole milk
2 tbl. creme fraiche or sour cream
salt and freshly ground black pepper
5 thin strips of bacon (about 4 ounces) cooked crisp and crumbled
1 tbl. olive oil
1/4 c. chicken stock
1/4 c. shredded Gruyere
2 tbl. freshly grated Parmesan
In a medium saucepan of boiling salted water cook the whole florets until almost tender, about 6 minutes. Drain, add the cream and milk to the florets and simmer over low heat until very tender, about 9 minutes more. Strain, reserving the milk-mixture, and puree the florets until very smooth, adding enough milk/cream to make a loose puree. Stir in the creme fraiche and season with salt and pepper. Keep warm.
Preheat the oven to 350 degrees F. In the same skillet you cooked the bacon, pour off the fat and add the olive oil. Add the sliced cauliflower and cook over low heat until almost tender and lightly browned on both sides, about 11 minutes. Spread half the sauteed caulflower slices in a shallow baking dish, cover with the bacon and top with the remaining sauteed caulflower. Add the stock and cheeses and bake for about 15 minutes, or until bubbly.
Serve the grain and the puree together -- you can put the puree in the serving dish, then top with the baked cauliflower.
4 servings