CAULIFLOWER GRATIN
Food Service Version
Yield
50 ½ cup servings
Ingredients
6 large heads of cauliflower
1 quart heavy cream
2 cups mascarpone
2 cups grated cheddar
a pinch of nutmeg
salt and pepper, to taste
Directions
- Preheat the oven to 375 °F and bring a large pot of water to boil.
- Separate the cauliflower into florets, removing the core and leaves.
- Blanch the cauliflower in a large pot of salted boiling water, leaving some crunch, about 3 minutes.
- Immediately submerge the cauliflower in ice water to stop the cooking.
- Heat the cream to near boil, being careful not to boil over.
- Add the mascarpone to the cream with a whisk and cook over medium-low heat about 5 minutes, until slightly reduced.
- Add the cheddar to the cream mixture, whisking constantly, and season with salt, white pepper and nutmeg.
- Add the cauliflower and fully incorporate.
- Spread the gratin mix in a baking dish large enough to accommodate all the florets in a single layer.
- Place the gratin dish on a sheet pan and bake about 20 minutes, until bubbling and nicely browned.
Home Version
Yield
4-6 servings
Ingredients
1 medium head of cauliflower
2 cups heavy cream
½ cup mascarpone
1 cup grated cheddar
a pinch of nutmeg
salt and pepper, to taste
Directions
- Preheat the oven to 375 °F and bring a large pot of water to boil.
- Separate the cauliflower into florets, removing the core and leaves.
- Blanch the cauliflower in a large pot of salted boiling water, leaving some crunch, about 3 minutes.
- Immediately submerge the cauliflower in ice water to stop the cooking.
- Heat the cream to near boil, being careful not to boil over.
- Add the mascarpone to the cream with a whisk and cook over medium-low heat about 5 minutes, until slightly reduced.
- Add the cheddar to the cream mixture, whisking constantly, and season with salt, white pepper and nutmeg.
- Add the cauliflower and fully incorporate.
- Spread the gratin mix in a baking dish large enough to accommodate all the florets in a single layer.
- Place the gratin dish on a sheet pan and bake about 20 minutes, until bubbling and nicely browned.
Source: Weston Nicoll, Chef-Owner of Café Shelburne
