I love gratins! There's something about the crunchy breadcrumbs laying over the cheesy goodness that I can't resist. This simple, but rich with flavor recipe is sure to become a favorite! Enjoy!
Cauliflower & Bacon Gratin
adapted from: food network
1/2 stick (4 tablespoons) unsalted butter
3 slices day-old sourdough bread
3/4 cup heavy cream (or milk & half & half to reduce the fat)
1 teaspoon all-purpose flour
1/4 cup capers, rinsed and drained (optional)
8 ounces bacon, cooked until crispy and cut into 1/2-inch pieces (I use turkey bacon and cook in micro)
1 cup grated Gruyere cheese, divided
Kosher salt and freshly ground black pepper
1 pound cauliflower, trimmed and cut into florets
Olive oil, for drizzling
- Preheat oven to 350 degrees. Butter an 8 by 8-inch baking dish, set aside.
- Use food processor to blend the bread until it forms into crumbs.
- 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 2 to 4 minutes.
- In a medium bowl, whisk together the cream/milk and flour. Add the capers (if using), bacon and 1/2 cup of the Gruyere. Season with salt and pepper, to taste.
- 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 bread crumbs and the remaining 1/2 cup of cheese.
- Drizzle with olive oil and bake for 35 to 40 minutes until the cheese has melted and the top is golden brown.