I love cauliflower and it seems to hold up well in the grocery store vegetable aisle all through the winter. This recipe is a gratin that uses heavy cream rather than cheese with mustard, shallots and sage. I use Raye’s mustard, and for this recipe I used their “Winter Garden” variety (my favorite), which incorporates horseradish and herbs. Raye’s is a traditional stone-ground mustard mill in Eastport – now a working museum. They also make mustard with maple syrup, molasses, and local beer, so this recipe could take on different varieties for a change of pace.
An opportunity to use my favorite blue Crueset dutch oven!
I also managed to use upty-million utensils, but that’s something I can correct the next time.
Cauliflower Gratin with Mustard
1/2 cup chopped shallots or winter onions
1 cauliflower cut into 1 1/2-inch cauliflower florets – about4 cups? Up to 6 cups would probably be fine.
1/4 cup white wine and 1 cup vegetable broth
3/4 cup heavy whipping cream
2 tablespoons Raye’s mustard (divided)
2 tsp chopped fresh sage or slightly less dried
1 tablespoon all purpose flour
1/2 teaspoon finely grated lemon peel
2 cups coarsely cut bread crumbs
Preheat oven to 375°F. Melt 2 tablespoons butter in heavy large pot over medium-high heat. Add shallots; sauté until beginning to soften, about 4 minutes. Add cauliflower. Sprinkle with salt and pepper; toss to coat. Add wine, and then broth. Cover and steam until cauliflower is just tender, 8 to 10 minutes.
Using slotted spoon, transfer cauliflower to bowl. Add cream, 1 Tbs mustard, 1 teaspoon sage, flour, and lemon peel to pot. Boil until sauce is thick, whisking, about 1 minute. Season with salt and pepper. Toss in cauliflower. Arrange cauliflower, stem side down, with sauce in 11 x 7 x 2-inch baking dish.
Melt 2 tablespoons butter in medium skillet over medium heat. Whisk in 1 tablespoon mustard and 1 tsp sage. Addcrumbs; toss to coat. Spoon crumbs over cauliflower. Bake until topping is golden, 20 to 25 minutes.