Not quite bread pudding, not quite a gratin. I was thinking really dense macaroni and cheese meets bread pudding where the cauliflower is the macaroni.
INGREDIENTS:
1 medium head of cauliflower, broken into florets and chopped into ¼-inch bits 1 onion, cut into ¼ inch dice 1-2 cloves garlic, minced 1-2 cups coarse homemade bread crumbs (or use panko)-you want around at a 2:1 ratio of cauliflower to bread crumbs 2 cups milk or cream 2 extra-large eggs + 1 egg yolk (Optional. This is for a nice dense texture) 1 cup Gruyere or cheddar cheese, grated 4 tablespoons butter Salt and pepper to taste A pinch of Piment d’Espelette* or cayenne (optional)
METHOD:
Heat the oven to 325°F.
Butter an 8×11 inch Pyrex casserole dish or other equivalent oven proof dish.
Bring enough water to a boil that will hold all the cauliflower. Salt it well.
While the water comes to a boil, heat a large skillet over medium high. When hot, add the butter, and when it stops foaming, add the onions. Toss to coat and cook until softened.
When the onions are tender, add the cauliflower to the water and blanch just until no longer raw, about 3-5 minutes. Taste constantly. As soon as it starts to get tender, drain it and transfer to the pan with the onions. Toss to coat with butter and cook over medium-high heat to color and lightly crisp the cauliflower. Season with salt and pepper. Make a well in the center of the vegetables and add the garlic. Cook until fragrant, and toss to mix. Remove the pan from the heat and allow to cool somewhat.
Break the eggs and yolk into a large bowl, and whisk well. Add the milk or cream and whisk to amalgamate. Try not to get the custard too frothy. Season with salt and pepper and add the chili if you are using.
When the vegetables are no longer hot enough to melt cheese, add the bread crumbs to the vegetables and mix really well. Add the cheese and gently fold it in.
Place the baking dish on a rimmed sheet pan. (You don’t have to. I do this in case the custard spills. It keeps things cleaner.) Add the vegetables/bread crumbs/cheese to the buttered dish and tap it gently on the counter to settle the contents. Level it with a spatula if need be. Carefully pour the custard into the dish, allowing it to spread out. There should be just enough custard to come to the top of the vegetables. If not, break another egg and whisk a cup of milk into it to mix, then pour in. The custard should be even with or just over the vegetables.
Cover with foil and bake in the center of the oven for 30 minutes. Remove the foil and check the pudding. The dish should be set in the center when you give the dish a little shake. If it seems quite liquid still, recover and cook another 10 minutes. Check again. The custard should be set. Remove the foil and cook for 10-15 minutes more to brown the surface of the pudding and thoroughly set custard.
Remove form the oven and allow to cool 5-10 minutes so the dish sets up.
Serve hot.
Chef’s Notes:
*Piment d’Espellete is a Basque chili powder used in French cuisine to give a very mild heat to a dish and provide a fruity flavor as well. Cayenne will do but is hotter. Tabasco sauce would work, and the vinegary tang would be a nice foil for the unabashed richness of this dish.
Serves: 4
Source: Chef Andrew E Cohen
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