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 AVande
Rochester, NY
on February 21, 2013
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This is a delicious recipe! Even hubby who doesn't like cauliflower thought it was good! Agree with making own bread crumbs - makes a difference.
By faragos_11987941
Cleveland, 75
on February 19, 2013
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This is a fantastic dish. Please do not use bread crumbs from the grocery store. Take bread, remove the crusts, and process in your food processor...will need two cups of fresh bread crumbs. I also use 1-1/2 lbs of cauliflower florets that I weigh on my scale (not a one lb. head of cauliflower and increase the cream to 1 cup. Other ingredients I keep as written. So so good! I could eat this every day.
By westrose557
on October 10, 2012
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This was incredible! Did make some changes just for my convenience. Used frozen cauliflower and cooked it for 8 mins in the microwave like it says on the bag, then instead of gruyere used shredded mozzarella and a little bit of Parmesan cheese. Eliminated the capers for hubby. Used a 5oz bag of garlic and cheese flavored croutons that we ground in a mini processor, made 2 cups like in the recipe, we did not even bother sautéing them in butter. Did not have the problem with dryness, the ground croutons were fluffy and didn't interfere with the creaminess of the cauliflower. Baked for 35min and the cheese on top was brown and crispy. Yum : so yes I did quite a few things differently but without the inspiration to make this dish thanks to Giada I would have never eaten cauliflower.
Read all 64 reviews