|| from Chef Jonathan Miller
Not for the dieting crowd, here is a delicious gratin. Use any kind of quality melting cheese. I used gruyere because that’s what I had leftover, but a manchego or fontina would be great here, too. Notice that before I had a chance to take a photo, the dish was gone. That’s how good it is. I also used purple cauliflower, but any kind is fine. A smaller gratin dish is all that’s necessary here. This is a small dish. (Photo by Jonathan Miller.)
1 head cauliflower, cut into florets
1 fennel bulb, halved lengthwise, cored, then sliced thinly crosswise
olive oil
3/4 c half and half
1/2 c almonds, toasted
1 onion, chopped
butter
2 T flour
1 c milk
3/4 c grated cheese (gruyere, fontina, manchego)
nutmeg
smoked paprika
Heat the oven to 400. Toss the cauliflower and fennel in a sheet pan with some olive oil and salt. Roast until beginning to color and tender, about 20-25 minutes.
Heat a couple tablespoons of butter in a small saucepan and saute the onion until golden brown, about 10 minutes. Toss with the cauliflower and fennel.
Heat the half and half until very hot, but not boiling. Chop the almonds and add to the half and half. Put into a blender and blend until finely chopped. Allow the half and half and almonds to steep for 10 minutes. Strain, pressing hard on the chopped nuts. You’ll have substantially less half and half than you started with, but don’t worry about that. Discard the almonds.
Heat 2 tablespoons of butter in a small saucepan and add the flour. Stir constantly until the roux turns nutty brown. Whisk in the milk and infused half and half all at once, whisking constantly until the mixture thickens and is very smooth, just a few minutes. Remove from heat and add the cheese and some salt. Grate some nutmeg into it and taste to make sure you like it. Toss with the cauliflower mixture and scrape everything into a small gratin dish. Sprinkle with some smoked paprika and a little more cheese. Bake for 20 minutes at 400. Serve warm. Delicious!
Cauliflower and Fennel Gratin || from Chef Jonathan Miller
Not for the dieting crowd, here is a delicious gratin. Use any kind of quality melting cheese. I used gruyere because that’s what I had leftover, but a manchego or fontina would be great here, too. Notice that before I had a chance to take a photo, the dish was gone. That’s how good it is. I also used purple cauliflower, but any kind is fine. A smaller gratin dish is all that’s necessary here. This is a small dish. (Photo by Jonathan Miller.)
1 head cauliflower, cut into florets
1 fennel bulb, halved lengthwise, cored, then sliced thinly crosswise
olive oil
3/4 c half and half
1/2 c almonds, toasted
1 onion, chopped
butter
2 T flour
1 c milk
3/4 c grated cheese (gruyere, fontina, manchego)
nutmeg
smoked paprika
Heat the oven to 400. Toss the cauliflower and fennel in a sheet pan with some olive oil and salt. Roast until beginning to color and tender, about 20-25 minutes.
Heat a couple tablespoons of butter in a small saucepan and saute the onion until golden brown, about 10 minutes. Toss with the cauliflower and fennel.
Heat the half and half until very hot, but not boiling. Chop the almonds and add to the half and half. Put into a blender and blend until finely chopped. Allow the half and half and almonds to steep for 10 minutes. Strain, pressing hard on the chopped nuts. You’ll have substantially less half and half than you started with, but don’t worry about that. Discard the almonds.
Heat 2 tablespoons of butter in a small saucepan and add the flour. Stir constantly until the roux turns nutty brown. Whisk in the milk and infused half and half all at once, whisking constantly until the mixture thickens and is very smooth, just a few minutes. Remove from heat and add the cheese and some salt. Grate some nutmeg into it and taste to make sure you like it. Toss with the cauliflower mixture and scrape everything into a small gratin dish. Sprinkle with some smoked paprika and a little more cheese. Bake for 20 minutes at 400. Serve warm. Delicious!