ROASTED CAULIFLOWER GRATIN

ROASTED CAULIFLOWER GRATIN image

Yield 1 pie dish

Number Of Ingredients 11

1 head of cauliflower, chopped into florets
Olive oil
White truffle oil, for drizzling
Salt, Pepper
Lemon juice, for squeezing on top after baking
Cayenne pepper
Gouda cheese, shredded
Aged Gouda cheese, shredded
Parmesan cheese, grated
Heavy cream
Chives, snipped for garnish

Steps:

Position rack in center of oven; preheat to 425°F. Toss cauliflower with 1 tablespoon olive oil in large bowl. Spread on large rimmed baking sheet, spacing apart. Sprinkle with salt and pepper. Roast 15 minutes; turn florets over. Continue roasting until tender, about 25 minutes longer. Cool cauliflower, then thinly slice. Drizzle with truffle oil; toss. Reduce oven temperature to 350°F. In a round pie glass dish, spread the aged Gouda cheese on the bottom and sprinkle with some cayenne pepper. Next, arrange the cauliflower evenly on top. Pour some heavy cream over the top, about 1/4 of the way up the sides of the dish. Spread the rest of the Gouda cheese on top of the cauliflower and then sprinkle with Parmesan cheese. At this point, you can cover and refrigerate for 1 day. Preheat oven to 375 degrees and allow gratin to sit at room temp before baking. Gratin is done when it's warmed through and bubbly. Finish with a squeeze of fresh lemon juice and garnish with chives or other fresh herb. Let sit before serving to thicken.