Cauliflower Gratin with Manchego and Almond Sauce

[Guest guest]

I must disguise my cauliflower and this sure makes it

taste good.

Worth the effort.

Mark

 

Cauliflower Gratin with Manchego and Almond Sauce

 

3/4 cup half-and-half

1/2 cup whole roasted almonds with skin, plus 2

tablespoons coarsely chopped almonds

4 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 cup whole milk

3/4 cup plus 2 tablespoons finely shredded Manchego or

other mildly nutty semi-aged sheep's- or cow's-milk

cheese (3 1/2 ounces), such as Gouda

Pinch nutmeg

salt and pepper

1 2 pound head of cauliflower, cut into 1 1/2 inch

florets

1 medium onion, finely chopped

1/4 teaspoon smoked or regular paprika

 

Preheat the oven to 400 degrees. In a small saucepan,

heat the half-and-half until steaming, then transfer

it to a food processor or blender. Add the 1/2 cup of

whole almonds and process until finely ground. Let

stand for 10 minutes. Strain the half-and-half through

a fine sieve set over a bowl, pressing on the almonds

to extract as much liquid as possible. Discard the

ground almonds.

In a medium saucepan, melt 2 tablespoons of the

butter. Add the flour and whisk over moderately high

heat for 1 minute. Add the milk and the half-and-half

and cook, whisking constantly, until thickened, 5

minutes. Remove from the heat. Add 3/4 cup of the

Manchego and whisk until melted. Whisk in the nutmeg;

season with salt and pepper. Keep warm.

In a large skillet, bring 1/2 inch of salted water to

a boil. Add the cauliflower, cover and cook over high

heat until crisp-tender, about 4 minutes. Drain the

cauliflower in a colander. Wipe out the skillet.

Melt the remaining 2 tablespoons of butter in the

skillet. Add the onion and cook over moderately high

heat, stirring until lightly browned, about 5 minutes.

Add the cauliflower and cook, stirring until lightly

golden, about 2 minutes. Season lightly with salt and

pepper. Transfer the cauliflower to a 7 by 10-inch

glass or ceramic baking dish and spread the Manchego

sauce on top.

Sprinkle the gratin with the remaining cheese, the 2

tablespoons of chopped almonds and the paprika and

bake in the center of the oven for 20 minutes, or

until bubbling and browned on top. Let stand for 10

minutes before serving. Serves 6.

 

 

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