THREE-CHEESE CAULIFLOWER GRATIN Anna Weinberg
Anna, the restaurateur behind San Francisco’s Park Tavern, The Marlowe, Leo’s Oyster Bar, and The Cavalier, grew up with a mom who wasn’t the greatest in the kitchen. But young Anna did love her mother’s signature creation—cauliflower casserole. When Anna opened The Marlowe, she worked with Chef Jennifer Puccio to elevate her mother’s classic to a new level of deliciousness and this golden, buttery gratin was born. A trio of cheeses—provolone, smoked cheddar, and traditional cheddar—and a bit of Dijon mustard turn the cauliflower into a sumptuous side dish.
Makes 6 servings
Kosher salt
4 bay leaves
1½ teaspoons whole black peppercorns
1 head cauliflower (about 3 pounds), cut into large florets
4 tablespoons (½ stick) unsalted butter
1 tablespoon Dijon mustard
3 tablespoons all-purpose flour
1 cup whole milk
1 cup heavy cream
2 cups shredded mixed cheeses (provolone, smoked cheddar, and/or medium cheddar), plus more to finish
Freshly ground black pepper
Smoked sea salt, for finishing (optional)
Bring some salted water to a boil in a large stockpot. Add the bay leaves and peppercorns. Blanch the cauliflower florets for 4 minutes, until tender but firm. Drain and rinse under cold water. Discard the bay leaves and peppercorns and set the florets aside in a large bowl.
Preheat the oven to 400°F.
Melt the butter with the Dijon mustard in a medium saucepan over low heat. Cook for 1 to 2 minutes, allowing the mixture to brown slightly. Add the flour and cook, stirring continuously with a wooden spoon, for 2 minutes. Working gradually, whisk in the milk and the cream. Increase the heat to medium, bring to a boil, then remove from the heat and stir in the cheese. Pour over the cauliflower and gently toss to combine. Season with some salt and pepper.
Fill a 10-inch cast-iron skillet with the cauliflower mixture, top with additional cheese, and bake for 20 to 25 minutes, until the top is browned. Put a baking sheet on the rack underneath the skillet to catch any cheese that might bubble over. Remove from the oven, finish with the smoked salt, if desired, and serve.
Copyright © 2017 by Kerry Diamond & Claudia Wu. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
