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Cauliflower Gratin with Crispy Pork Belly

Cauliflower baked in a creamy Gruyere cheese sauce with garlic, shallot, and crispy pork belly.

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11 people Yepped this recipe

servings: 6

total time: 1 hour

added on 11/25/2016

recipe by: Frankie

INGREDIENTS

1 medium head of cauliflower
salt & freshly ground black pepper
5 ounces pork belly, diced
1 shallot, diced
2 medium garlic cloves, minced
1 cup heavy cream
3 ounces Gruyere cheese, grated

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DIRECTIONS

Cut the head of cauliflower into bite-size florets and stem pieces.
Bring a large pot of water to a boil over medium-high heat.
Add the cauliflower florets and stems and 1 tsp salt to the boiling water then boil until the cauliflower stems are tender, about 6 to 8 minutes.
Drain the cauliflower the spread it out into a 9x13-inch baking dish.
Preheat the oven to 400°F.
Cook the diced pork belly in a pan over medium heat, stirring occasionally, until crispy, 6 to 8 minutes.
Add the shallot and garlic to the pan and cook, while stirring, until fragrant, about 1 minute.
Stir the heavy cream into the pan and cook until warmed through.
Pour the contents of the pan into the baking dish evenly over the cauliflower.
Sprinkle the Gruyere cheese on top then bake uncovered 15 to 20 minutes or until bubbly.

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RECIPE COMMENTS

Cheeto Face

11/25/2016

Next time I think I'll cut the liquids in half because It came out a little runny.

I did use a 9 inch deep round baking dish instead of the 9x13 so that might have had something to do with it too.

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