Photo: Cauliflower Gratin with Garlic Breadcrumbs Recipe
I think of this as a sort of green vegetable side dish at Thanksgiving. It has a great taste and the apples make the flavor a little more unusual.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 Granny Smith apples, cored, peeled and sliced
- 2 yellow onions, peeled and thinly sliced
- 1 tablespoon curry powder
- Salt and freshly ground pepper
- 2 heads cauliflower, stemmed and "cored" and cut into 1/2-inch slices
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 4 cloves garlic, peeled and "grated" on a grater
- 1 teaspoon garlic powder
- 1 cup breadcrumbs (preferably panko), toasted
- 1/2 cup grated Parmesan
Directions
Preheat the oven to 375 degrees F.
Prepare the filling for the gratin: Heat a large, heavy-bottomed pot over low heat. Add the olive oil, apples, onions and curry. Season lightly with salt and pepper. Cook over low heat until the apples and onions become tender and translucent, 3 to 5 minutes.
Place a steamer basket over a pot of boiling water (or, if you have a steamer, simply use that) and steam the pieces of cauliflower until they are tender, 8 to 10 minutes. While the cauliflower is still warm, add it to the pot with the apple/onion mixture and stir to blend. Allow the vegetables to simmer gently on the stove until they are tender but still hold their shape, 15 to 20 minutes. If there is not sufficient liquid, add a little water to the pot so nothing burns as it cooks. Stir in the cream and allow the mixture to "rest" on the stove with the heat off, 5 to 10 minutes. Taste and adjust the seasoning, if needed.
Prepare the topping: In a medium skillet, melt the butter and stir in the garlic. Cook for 1 minute, stirring, and season with salt. Add the garlic powder and breadcrumbs and stir to blend.
Pour the cauliflower mixture into a gratin dish and top with half the breadcrumbs. Place in the oven and bake until hot and bubbly, 10 to 15 minutes. Remove and top with the Parmesan and the remaining breadcrumbs. Serve immediately.
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By dmrmsr
Bend, OR
on February 22, 2013
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I was eager to try this dish which combined together some of my favorite individual items in a way I would not have thought to do. The outcome was just right for flavors that were nicely pungent but not too much so. I think the subtle sweetness of the apple really pulled all of the more pungent flavors of curry, garlic, parmesan, onions and cauliflower together. I eliminated the garlic powder as I'm not in general a fan of that ingredient and with four cloves of grated garlic it was perfect without the powder. I imagine this would be great with Thanksgiving dinner, as the recipe intro suggests. But it is also great with pork or chicken or all by itself.
By Pea Eph Atch
Krakow, WI
on February 25, 2012
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After reading the recipe (sounded tasty and the review ("very bland, no one liked, worst", I had to try - and I found it to be a tasty, cheesy, garlicky gratin. The flavors of cheese and garlic & steamed cauliflower were excellent. But for me a recipe is only a starting concept. I adapt as I go. Here are my tweaks -- which affected the flavor of the finished product. First, I toast, grind, and blend fresh spices to make my own curry. Second, instead of "resting" it in the cream, when the apple and onion were tender I made a roux & used milk to create a béchamel sauce. Then I added fontina & parmesan until melted, folded in the cauliflower & let it simmer. I prepared the topping according to the recipe, put the cauliflower & sauce in a baking dish, topped w/ bread crumbs & finished in the oven, 15 minutes. Topped with Parmesan & crumbs. Go for it! You'll like it. I did and I am NOT a cauliflower fan.
By hunter__58
New York, NY
on December 23, 2011
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Very Very bland no one liked it at all was the worst part of thanksgiving.
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