Cauliflower Gratin with Manchego and Almond Sauce               

 tags (edit): Valentines Day Food & Wine Magazine @Vogel @Try Soon! Side Dish  

 

This outrageously rich sauce, flavored with salty, nutty Manchego, gets poured on sauteed cauliflower and baked until it's golden and bubbling. The gratin can be prepared through Step 4 and refrigerated overnight. Bring it to room temperature before baking.

Ingredients

3/4 cup Half & Half
1/2 cup Whole Roasted Almonds skin On
2 tablespoon Almonds Coarsley Chopped
4 tablespoon Unsalted Butter
2 tablespoon All Purpose Flour
1 cup Whole Milk
3/4 cup Manchego Cheese or Gouda
2 tablespoon Manchego Cheese or Gouda For Garnish
pinch Nutmeg Freshly Grated
to taste Salt & Pepper
1 ea 2 pound h Cauliflower Cut Into 1 1/2 Inch Flore
1 ea medium Onion Finely Chopped
1/4 teaspoon Smoked Spanish Paprika


 

Instructions
 1. Preheat the oven to 400. In a small saucepan, heat the Half & Half until steaming then transfer it to a food processor or blender. Add the 1/2 cup of whole almonds and process until finely ground. Let stand for 10 minutes. Strain the Half & Half mixture through a fine sieve set over a bowl, pressing on the almonds to extract as much liquid as possible. Discard the ground almonds.

2. In a medium saucepan, melt 2 tablespoons of the butter. Add the flour and whisk over moderately high heat for 1 minute. Add the milk and the Half & Half mixture and cook, whisking constantly, until thickened, about 5 minutes. Remove from the heat. Add 3/4 cup of the Manchego cheese and whisk until melted. Whisk in the nutmeg; season with salt & pepper. Keep warm.

3. In a large skillet, bring 1/2 inch of salted water to a boil. Add the cauliflower, cover, and cook over high heat until crisp-tender, about 4 minutes. Drain the cauliflower into a colander. Wipe out the skillet.

4. Melt the remaining 2 tablespoons of butter in the skillet. Add the onion and cook over moderately high heat, stirring until lightly browned, about 5 minutes. Add the cauliflower and cook, stirring until lightly golden, about 2 minutes. Season lightly with salt and pepper. Transfer the cauliflower to a 7-by-10 inch glass or ceramic baking dish and spread the Manchego sauce on top.

5. Sprinkle the gratin with the remaining cheese, the 2 tablespoons of chopped almonds, and the paprika. Bake in the center of the oven for 20 minutes or until bubbling and browned on top. Let stand for 10 minutes before serving.


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Yields: 6 Servings
     FOOD & WINE magazine, February 2005, page 120

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