Cauliflower Gratin, Currants, Capers, Almonds, Garlic Cream, Parmesan, and Balsamic Reduction

Adapted by
February 2012
Yield: 2 Servings


Garlic Cream
4 cloves garlic, smashed
1 tablespoon olive oil
½ cup white wine
2 cups cream
Cauliflower Gratin
2 cups cauliflower florets, blanched
1 tablespoon sliced almonds
1 teaspoon capers
1 tablespoon Parmesan cheese
1 teaspoon currants
To Assemble and Serve
1 teaspoon reduced balsamic vinegar


For the Garlic Cream:
Sauté smashed garlic cloves in oil, add wine, and reduce until almost dry. Add cream and reduce by one-third.

For the Cauliflower Gratin:
In a small saucepan, heat the cauliflower, sliced almonds, capers, some of the Parmesan, currants, and 2 tablespoons of the Garlic Cream, until cheese is melted and cauliflower glazed. Spoon the mixture into a cast iron serving dish and top with remaining Parmesan. Broil until the cheese on top browns.

To Assemble and Serve:
Drizzle vinegar on top of the Cauliflower Gratin.