I’ve been a vegetable lover all my life (well, except beets and okra, but that’s another story). Being organic vegetable farmers, we eat seasonally as much as possible. There are certain vegetables we return to again, and again for their amazing versatility; one of these is cauliflower. You can rice it, steam it, roast it whole or with other vegetables. This particular recipe calls for it to be made into a luscious gratin. This is a riff on a recipe from my main man, Yotam Ottolenghi. He is an absolute genius when it comes to vegetables. I have switched up some of the spices, and adjusted for our heat preference. Feel free to do the same.
This gratin can be made in advance (up to one full day) and refrigerated until ready to bake. It will pair well as a vegetarian dish with a side of brown rice, or goes well with roasted chicken and/or fish. I find a dollop of yogurt and a sprinkling of micro-greens rather than parsley works well too.
CAULIFLOWER GRAIN WITH MUSTARD & CHEDDAR
INGREDIENTS:
1 large cauliflower , broken into 2 inch pieces
2 tablespoons unsalted butter
1 medium onion, finely chopped
1 1/2 teaspoons cumin seeds
1 teaspoon medium curry powder
1 1/2 teaspoons ground mustard
2 jalapeños, seeded and minced
1/2 teaspoon brown mustard seeds
3/4 cup heavy cream
1 1/2 cups white cheddar (about 6 ounces), shredded on large holes of box grater
Salt and freshly ground black pepper to taste
1/2 cup fresh breadcrumbs (I blast mine in a food processor)
1/4 cup parsley, finely chopped
INSTRUCTIONS:
Preheat oven to 400 degrees F. Steam the cauliflower over boiling water for 5 minutes, drain in a colander and let cool slightly.
In a 12-inch non-stick skillet melt the butter over medium heat. Add the onion and sauté for about 8 minutes or until soft and golden. Add the cumin, curry powder, mustard powder, and chilies and cook for 4 minutes more, stirring occasionally. Add the mustard seeds and cook for 1 minute more.
Pour in the heavy cream. Add 1 1/4 cups cheddar and salt/pepper, then simmer for about 4 minutes, or until sauce slightly thickens. Add the cauliflower and stir gently to coat. Remove from heat.
In a small bowl, place the 1/4 cup cheddar, with the breadcrumbs and parsley. Mix until combined. In a 9-inch buttered casserole dish, fill with the coated cauliflower mixture. Sprinkle with breadcrumb mixture.
Bake until golden; about 25 minutes (slightly longer if refrigerated)
Serves 4
“There is nothing that is comparable to it, or as thrilling,
as gathering the vegetables one has grown.” –Alice Toklas
Comments