Cauliflower Gratin, Currants, Capers, Almonds, Garlic Cream, Parmesan, and Balsamic Reduction
For the Garlic Cream:
Sauté smashed garlic cloves in oil, add wine, and reduce until almost dry. Add cream and reduce by one-third.
For the Cauliflower Gratin:
In a small saucepan, heat the cauliflower, sliced almonds, capers, some of the Parmesan, currants, and 2 tablespoons of the Garlic Cream, until cheese is melted and cauliflower glazed. Spoon the mixture into a cast iron serving dish and top with remaining Parmesan. Broil until the cheese on top browns.
To Assemble and Serve:
Drizzle vinegar on top of the Cauliflower Gratin.