Frazier Five and Dime's Cauliflower Gratin Recipe
Ingredients
For the béchamel:
- 1 tsp. fennel seeds
- ½ tsp. chili flakes
- 1 shallot, diced
- 2 garlic cloves, minced
- 1 cup white wine
- Parmesan rind, to taste
- ½ gal whole milk
- ½ qt. heavy cream
- ½ lb. butter
- 1 cup all-purpose flour
For the cauliflower:
- 2 heads cauliflower
- Salt, to taste
- White pepper, to taste
- Parmesan cheese, grated, to taste
Instructions
- Toast and cool the fennel seeds and chili flakes.
- In a large pot, sweat the shallot. Add toasted chili flakes, fennel seeds, and garlic to pot. Deglaze with white wine and add Parmesan rind. Add milk and cream and bring to a simmer.
- In a separate pan, make a roux with the butter and flour. Use roux to thicken the béchamel sauce as needed. Strain through a chinois. Cool and reserve until needed.
- Cut cauliflower heads into florets and blanch. Combine cauliflower and béchamel sauce. Pour mixture into a prepared baking dish. Top with salt, white pepper, and Parmesan.
- Bake at 350° until bubbly and the top is slightly brown.