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Cauliflower Gratin with Crispy Bacon
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servings: 6
total time:
recipe by: Frankie
Ingredients
- 2 1/2 lbs cauliflower
- 1/3 cup shallots, finely diced
- 1 TBSP garlic, minced
- 3 oz Gruyere cheese, grated
- 1 cup chicken stock
- 1 cup heavy cream
- 1/4 cup dry white wine
- 5 oz homemade bacon, diced and cooked crispy
- salt and pepper
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Directions
- Separate the cauliflower into stems and medium to small florets.Finely chop the stems until you have 1 1/2 cups and set aside. Discard any leftover stems.
- Bring a large pot of water to a boil. Add the florets and 1 tsp salt to the boiling water. Cook about 5 to 6 minutes, rinse, drain and set aside.
- Preheat oven to 400° F.
- In a pan over medium heat melt the butter and add in the shallots and stems and cook about 4 minutes, stirring occasionally. Stir in the garlic and cook 30 more seconds.
- Stir in the wine, stock and heavy cream and cook for 10 to 15 minutes or until liquid is reduced by half.
- Spread the cauliflower florets over the bottom of a 9x13 baking dish.
- Puree the liquid mixture from the pan in a blender until smooth and pour over the florets. Season with salt and pepper and stir.
- Top with the grated cheese and bake in the preheated oven for 30 minutes. Sprinkle the crispy bacon on top and bake an additional 5 minutes.
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