not a bad recipe, but it would need to be stellar to make ingesting the fat worthwhile. Copious amounts of butter and cheese overwhelm the cauliflower. Probably the same intake as two pieces of cheesecake and a pint of Haagan Daz.
Cauliflower Gratin With Almond Crust
Photo: Beth Dreiling Hontzas; Styling: Caroline Murphey
Yield: Makes 6 servings
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- 1/4 cup butter
- 1 head cauliflower (about 2 1/4 lb.), separated into florets
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 teaspoons chopped fresh thyme
- 1/2 teaspoon salt
- 1/2 cup whipping cream
- 1 cup (4 oz.) shredded Gruyère cheese
- 2/3 cup Japanese breadcrumbs (panko)
- 1/4 cup sliced almonds
- 1/4 cup grated Parmesan cheese
- 1. Preheat oven to 400°. Melt butter in a large skillet over medium-high heat. Add cauliflower and next 2 ingredients; sauté 10 minutes or until golden and just tender. Sprinkle with flour and next 2 ingredients; stir well. Remove from heat.
- 2. Spoon cauliflower mixture into an 11- x 7-inch baking dish, and drizzle with cream. Sprinkle with Gruyère cheese and next 3 ingredients.
- 3. Bake at 400° for 18 to 20 minutes or until golden.
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