What a nice idea to finish out the year with a vegetable dish! I mean, after all of the rich meals over the last month or so… oh, yeah, this is a French recipe…there’s a
bunch bit of cream! But, it’s wrapped around some very virtuous cauliflower, so it can’t be bad, right?
This dish is very simple, but also quite tasty. As Dorie suggests, you could change vegetables (adding broccoli would certainly make it more colorful), but this is quite nice the way it is. Some cauliflower, bacon, cheese, all wrapped in a custard of eggs and cream.
Because I was lazy, I used pre-cut cauliflower. As it turned out, it really looked like it was more like a half of a cauliflower based on the recommended baking dish size… so I just split the other ingredients. I also used Emmenthal cheese, which turned out great.
The recipe calls for the cauliflower to be boiled for several minutes until soft. I ended up using that method (it seems so French), though I didn’t boil mine quite so long – and probably could have stopped cooking sooner. I wanted the cauliflower to retain some texture, while having it tender too.
Once the cauliflower is cooked, it’s placed in a buttered baking dish. The bacon is sprinkled over, then the custard is made.
Once that’s all done, the dish is assembled, topped with cheese and ready to pop into the oven.
After about 25 minutes or so in a 425 degree oven, it’s perfectly puffed and browned on top.
I really liked this dish. I thought the flavor was terrific. I debate about adding a bit more bacon, but it was also nice to have that burst of flavor in some of the bites, and not all. And while it had some cheese and cream, at least it wasn’t potatoes. Or gnocchi. Oh, and by the way, I found that it did re-heat pretty well, and that it was good cold too. It didn’t last much longer than that!
If you’d like to try the recipe yourself, find it here.