CAULIFLOWER GRATIN
Steps:
- 1. Crush the turmeric up in a mortar and pestle. It's extremely hard, but also very brittle. Be careful while crushing it as little bits will fly all over the place. Try not to get any on anything nice as it will stain. Add the butter to a sauce pot over medium heat. When melted, add the flour and stir around to incorporate the flour into the butter, making a paste called a roux. Add the milk and stir. You can use either a wooden spoon to stir or a whisk. Either way, keep stirring as to not let any lumps form. Add the Gruyere and the cheddar slowly, a little at a time while still stirring. When all the cheese has been added, keep stirring for another minute and then add the turmeric. Stir to incorporate into the cheese sauce. When finished, turn heat to low and get started on the cauliflower. Stir the sauce once every minute or so as to not let it stick to the bottom of the pot. 2. Put some EVOO in a frying pan over medium heat. Add the garlic to flavor the oil. Then add the cauliflower and sprinkle with a little salt. Stir constantly so the cauliflower doesn't burn. Some of the florets will start to turn a little brown, but this is a good thing. After five minutes the cauliflower should be ready to be transferred to a baking dish. Pull the garlic out. You only want to cook the florets just to the point where they are starting to be fork tender. Remember, it still keeps cooking after you take it off the heat and you are putting it straight into the oven. Don't overcook it on the stove. 3. Lightly grease a baking dish with EVOO. Pour the florets into the baking dish and pour the cheese sauce over top. Take the roll of goat cheese and pinch off little bits to spread it around over the mixture. Sprinkle the Parmesan over the mixture followed by the panko. Place in oven until it gets brown, about 25 minutes. If it doesn't turn brown for you, turn the broiler on high for 2 minutes. Pull out of the oven and let cool for 3-4 minutes. Serve.
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