Recipe for October 30, 2011
The last of the season brings out the best in cauliflower. You might find cauliflower in a variety of hues, cream, yellow-orange, and green (romanesque). This recipe calls for aged raw milk cheese and it’s unlikely that you will find any at the market. However, visit the Dutch Girl Creamery stand and you will get some good advice for a substitute.
2 small heads of cauliflower*
2 large eggs*
1 cup heavy cream
Freshly ground nutmeg
1 1/2 cups grated aged raw milk cheese
Preheat the oven to 450 degrees. bring a large pot of lasted water to a boil.
Cut the cauliflower heads in half with a sharp knife. Remove the cores and any leaves. Cut the cauliflower into large florets. Cook the florets in the boiling water for about 3 minutes until just tender but still firm in the center. Drain and arrange the cauliflower in a 9 X 13 baking dish.
In a small bowl, whisk together the eggs, cream, a little salt, and nutmeg to taste. Pour over the warm cauliflower. Bake for 30 to 40 minutes until the gratin is just barely set in the center. remove from the oven and turn on the broiler. Sprinkle the cauliflower with the cheese and broil for about 3 minutes until the top is golden brown.
Serves 4 to 6 as a side or 2 as a main dish.
*Ingredients can be found at the market
From Cooking in the Moment - Andrea Reusing - 2011