Tuesday, September 14, 2010
This post could also be named: Cauliflower Ode to Kyle.
I used to work with Kyle, and he did this incredible cauliflower-layery-thingie that I always craved.
My version of the Cauliflower-Layery-Thingie
1 whole cauliflower, sliced (as shown in top picture, keep all the florets and try to make it work!)
4 shallots, diced
2 cloves garlic
2 Tbsp butter
2 Tbsp flour
1/4 cup Noilly Prat (or other vermouth, or white wine)
1 1/2 cups milk
1 cup stock
1/2 cup cream
3/4 cup parmesan
200g of blue cheese (I had creamy cambozola, use less if you have a dry, stronger blue)
2 green onions
3/4 cup bread crumbs
1/3 cup butter
Pinch of black pepper (or chili flakes!)
Start by making your sauce. Cook the diced shallots in 2 Tbsp butter. When translucent, ass the flour, cook for about 4 minutes, stirring so that it does not stick or burn. Deglaze with the
Vermouth (or wine), cook down for 2 minutes. Add milk + stock and cook for about 10 minutes until it starts to thicken. Take off the heat and add the cream & parmesan.
With your fingers, mix the breadcrumbs with the butter and pepper. In a square 9 inch baking pan, layer the cauliflower, blue cheese and green onions (I had enough to do 3 layers). Pour the sauce over and finish with the bread crumbs.
Put in the oven at 375 and cook for about 30 minutes (or until golden and cauliflower is soft)