Ingredients
- FOOD AND FUN
- Unsalted butter, for dish, plus 1/2 stick (4 tablespoons), cut into 1/2-inch pieces
- 3 slices day-old sourdough bread or 2 cups bread crumbs
- 3/4 cup heavy cream
- 1 teaspoon all-purpose flour
- 1/4 cup capers, rinsed and drained
- 8 ounces bacon, cooked until crispy and cut into 1/2-inch pieces
- 1 cup grated Gruyere, divided
- Kosher salt and freshly ground black pepper
- 1 pound cauliflower, trimmed and cut into florets
- Olive oil, for drizzling
Directions
Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter an 8 by 8-inch casserole dish. Set aside.
In the bowl of a food processor, blend the bread until it forms into crumbs.
In a large non-stick skillet, heat the butter over medium heat. Add the bread crumbs and cook, stirring constantly until all the butter has been absorbed and the bread crumbs are toasted, about 1 to 2 minutes.
In a medium bowl, whisk together the cream and flour. Add the capers, bacon and 1/2 cup of the Gruyere. Season with salt and pepper, to taste.
Bring a medium saucepan of water to a boil over high heat. Add the cauliflower and cook for 2 minutes. Drain the cauliflower and toss with the cream mixture. Pour the cauliflower mixture into the prepared baking dish. Sprinkle with the bread crumbs and remaining 1/2 cup of cheese.
Drizzle with olive oil and bake for 35 to 40 minutes until the cheese has melted and the top is golden brown.
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By fransteps
Texas
on February 25, 2012
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This was a little fussy to make, but well worth the effort. If I were to do it again, I would have tossed everything together instead of putting bread crumbs and cheese on top because some of the cream pooled at the bottom of the casserole. Think it would have blended better. Very yummy on a cold evening.
By Nikdoll
Minneapolis, MN
on December 13, 2011
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I agree with other posters- this recipe calls for too much bread crumbs, but the dish is non-the-less delicious! I usually make this just on holidays since it is a rich, decadent dish. I also drizzled TRUFFLE olive oil on top instead of plain EVOO...that elevated this recipe to a WHOLE 'nother level!!! MMMMM!
By crazy4sushi
on October 11, 2011
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I used half the amount of bread crumbs and so glad I did. And I also used panko bread crumbs because they are lighter and fluffier. I didn't bother to add the capers and bacon to cream. It doesn't need to be added like that. I just sprinkled it over the caulliflower. Everything is more evenly distributed that way. I think this needs garlic and onion. The cream on the bottom was a little on the bland side.
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