and Currant-Pine Nut Bread Crumbs
Yield: Serves 6
Prep Time: 45 minutes
Cook Time: 20 minutes
Wine Suggestion: Ethos Reserve Chardonnay, Canoe Ridge Estate Chardonnay, Columbia Valley Chardonnay, Cold Creek Vineyard Chardonnay
1 head cauliflower
Kosher salt, to taste
1 cup heavy cream
White pepper, to taste
Freshly ground nutmeg, to taste
Cayenne pepper, to taste
1 cup Gryere cheese, divided
1 cup Parmesan, divided
Currant-Pine Nut Breadcrumbs, recipe follows
Preheat oven to 375°. Butter 9” baking dish; set aside.
Cut cauliflower into florets, reserving the core, but discarding green parts. Cut core into small pieces, keeping them separate from florets. Blanch or steam florets until tender; transfer to ice water to stop the cooking process. Drain and set aside.
Blanch or steam core pieces until tender and transfer to blender. Add just enough hot water to puree; transfer to large bowl. Stir in cream, and season to taste with salt, pepper, nutmeg, and cayenne. Add cauliflower florets and half of the cheeses; stir to combine. Scrape into prepared baking dish and top with remaining cheese. Bake until cheese is bubbly, golden brown and cauliflower is heated through. Top with breadcrumb mixture.
1/4 cup currants
1/3 cup sherry
1/4 cup panko
1/4 cup bread crumbs
1/4 cup pine nuts, toasted
1/8 cup chopped parsley
2 Tbs unsalted butter, melted
Kosher salt, to taste
Heat currants and sherry in small, non-reactive sauce pot; simmer until liquid is gone.
Combine remaining ingredients in bowl and toss to combine. Pour out onto a baking tray and toast in oven until golden brown. Remove from oven to cool; toss with currants.
