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SOUPS/SALADS/SIDES
CAULIFLOWER GRATIN
The crispy breadcrumb crust perfectly complements the soft, airy purée
that’s even better than the best mashed potatoes you’ve ever had.
Makes about 3 cups
Active Time: 35 minutes
Inactive Time: 40 minutes
1. Preheat oven to 350°F with rack in middle position.
2. In a pot of salted water, bring cauliflower florets to a
boil and cook until tender, about 12 minutes. Drain.
3. While cauliflower is cooking, insert the medium
shredding disc into the work bowl of the food
processor. Shred the mozzarella on High. Reserve.
4. Remove shredding disc and replace with the chop-
ping blade. While cauliflower is still hot, add to work
bowl along with the butter, heavy cream, salt and
pepper. Pulse until cauliflower florets are broken up,
about 4 to 5 times, then process on High until very
smooth, about 2 minutes. Transfer cauliflower purée
to a 1¼-quart baking dish.
5. Top with breadcrumbs and the shredded mozzarella.
Bake until breadcrumbs are nicely browned and
cheese is melted, about 40 minutes.
6. Serve immediately.
Nutritional information per serving (½ cup):
Calories 288 (53% from fat) • carb. 25g • pro. 9g • fat 17g
• sat. fat 11g • chol. 59mg • sod. 1035 mg • calc. 282mg
• fiber 2g
1½ POUNDS CAULIFLOWER, CUT INTO
SMALL FLORETS (ABOUT 8 CUPS)
4 OUNCES MOZZARELLA,
WELL-CHILLED*
1 TABLESPOON UNSALTED BUTTER
¾ CUP HEAVY CREAM
1½ TEASPOONS KOSHER SALT
½ TEASPOON FRESHLY GROUND
BLACK PEPPER
½ CUP SEASONED BREADCRUMBS
(PAGE 18)
* IT IS BEST TO PUT THE MOZZARELLA IN
THE FREEZER FOR ABOUT 10 MINUTES, BUT
NO MORE THAN 15 MINUTES PRIOR TO
SHREDDING.