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TURKEY TIPS 2006
Slow Down, You Move Too Fast

Chef Kate Rench of Café Diva - Steamboat Springs, CO
Chef Kate Rench

Café Diva
1855 Ski Time Square Dr
Steamboat Springs, CO 80487
(970) 871-0508

Cauliflower Gratin
Chef Kate Rench of Café Diva – Steamboat Springs, CO
Adapted by StarChefs.com
November 2006

Yield: 20 Servings

Ingredients:

  • 5 heads cauliflower, ¼-inch slices
  • 3 yellow onions, diced
  • ¾ pound butter
  • 1 cup flour
  • Thyme, chopped
  • Pinch of cayenne pepper
  • Pinch of nutmeg
  • ¼ cup brandy
  • 10 cups half and half
  • 4 cups aged gouda, grated
  • 2 cups bread crumbs

Method:
Preheat the oven to 400ºF. Blanch the cauliflower, drain well and spread on a sheet pan to dry.

Sauté the onions in butter until translucent, then add the flour, thyme, cayenne and nutmeg and cook for 7-10 minutes. Deglaze the pan with brandy then whisk in the half and half. Once combined slowly stir in 3 cups of the gouda. Whisk until the cheese has melted and a nice Mornay has formed.

Pulse the bread crumbs and remaining gouda in a food processor. Grease a hotel pan and layer first with the cauliflower, then the bread crumb mixture, then the Mornay. Repeat. Bake until golden and the cream has set.

Wine Pairing:
A light fruity red such as Pinot Noir or an aged Sancerre Rouge

 

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