by loubaby
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my 19 recipes »
A&M's Testing Notes:
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6 cups Cauliflowerettes Ask a question about this ingredient
2 tablespoons Olive Oil Ask a question about this ingredient
Salt and Pepper Ask a question about this ingredient
6 pieces thick bacon Ask a question about this ingredient
1 1/2 cup chopped onion Ask a question about this ingredient
1 cup white wine Ask a question about this ingredient
3 garlic cloves, minced Ask a question about this ingredient
2 teaspoons chopped fresh sage Ask a question about this ingredient
2 tablespoons flour Ask a question about this ingredient
1 cup Heavy Cream Ask a question about this ingredient
1 cup shredded Smoked Gouda Ask a question about this ingredient
Preheat oven to 400.Toss the cauliflower with 2 Tbl oil; season with salt and pepper. Spread on rimmed baking sheet in single layer and bake until tender, about 30-40 minutes. Reserve.
Ask a question about this stepMeanwhile, cook bacon in large skillet over medium heat until crisp; remove bacon, cool and crumble. Reserve bacon. Add onions to the bacon fat and cook, stirring frequently until the onions are caramelized, about 20 minutes. Raise the heat to medium-high, add the wine and simmer briskly until the liquid is nearly evaporated, about 10 minutes. Add the reserved bacon, cauliflower, garlic and sage. Toss and season to taste with salt and black pepper. Transfer the mixture to a greased shallow baking dish.
Ask a question about this stepCombine the flour with 1/4 cup of the cream, to form a smooth paste. Gradually add remaining cream and garlic; season with salt and pepper to taste, and then mix with the cauliflower mixture and cheese.
Ask a question about this stepBake the casserole, uncovered, at 400 for 15-20 minutes, until done. (Casserole will be bubby and brown)
Ask a question about this stepSounds spectacular! Am going to put it on the menu for this week! Can't wait.
Yes, this certainly does sound luscious. Love it, especially the smoked gouda . . . a great choice with the bacon, sage, onion and white wine. Definitely saving this one to try!! ;o)
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
Good grief! Absolutely delicious! Enjoyed it during an unseasonalby cold and wet April, now I'll save it for next fall and winter, as this is comfort food at its finest. We love cauliflower and I enjoy discovering the endless variety of ways to prepare it. Thank you!