 | Here is a way to enjoy vegetables! Load it up with cheese... |
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Roasted Cauliflower with Brie Gratin Ingredients:
1 lb cauliflower florets¼ tsp kosher salt
⅛ tsp white pepper, freshly ground
6 oz cream sauce (see recipe below)
4 oz Brie cheese, from a small wheel, rind on, triple-crème, cut into ¼-inch by 3-inch slices
1 tsp white truffle oil, optional
Cream Sauce Ingredients:
10 oz heavy cream
1 Tbsp Italian parsley, freshly chopped
¼ tsp kosher salt
Procedure:
Roasted Cauliflower with Brie Gratin:
Preheat oven to 400°F.
Place the cauliflower florets in a large bowl. Toss with kosher salt and white pepper.
On a sheet pan, arrange the cauliflower in an even layer.
Roast until light golden brown, only until cauliflower begins to achieve a tender state. Remove from oven and let cauliflower sit until it cools to room temperature.
Then place cauliflower into a bowl and toss with cream sauce (see directions below). Transfer to a stainless steel pan or cast iron au gratin dish, piling slightly.
Turn oven up to 450°F.
Place slices of Brie over the cauliflower and bake until dish is bubbling and golden-brown.
Remove cauliflower from oven. Let stand for 3 to 4 minutes, so that the cauliflower and cheese "come together."
Drizzle with white truffle oil, if you like.
Cream Sauce:
While the cauliflower is roasting in the oven, prepare the cream sauce. In a small sauce pan on the stovetop's medium heat, reduce the cream sauce from 10 oz to about 6 oz.
Once reduced, add the chopped parsley and salt. Stir to combine. Set aside at room temperature.
Recipe Type: Authentic
Recipe Author: Chef Brian Christman
Chef's Background: Executive Chef of Del Frisco’s Double Eagle Steak House in New York City, NY, U.S.A.
Original Photograph By:
Photograph Retouched By: Recipe Spy
Recipe Source: https://communitytable.parade.com/478758/lauramanske/warm-up-with-chef-brian-christmans-creamy-cheesy-easy-roasted-cauliflower/
Preheat oven to 400°F.
Place the cauliflower florets in a large bowl. Toss with kosher salt and white pepper.
On a sheet pan, arrange the cauliflower in an even layer.
Roast until light golden brown, only until cauliflower begins to achieve a tender state. Remove from oven and let cauliflower sit until it cools to room temperature.
Then place cauliflower into a bowl and toss with cream sauce (see directions below). Transfer to a stainless steel pan or cast iron au gratin dish, piling slightly.
Turn oven up to 450°F.
Place slices of Brie over the cauliflower and bake until dish is bubbling and golden-brown.
Remove cauliflower from oven. Let stand for 3 to 4 minutes, so that the cauliflower and cheese "come together."
Drizzle with white truffle oil, if you like.
Cream Sauce:
While the cauliflower is roasting in the oven, prepare the cream sauce. In a small sauce pan on the stovetop's medium heat, reduce the cream sauce from 10 oz to about 6 oz.
Once reduced, add the chopped parsley and salt. Stir to combine. Set aside at room temperature.
Recipe Type: Authentic
Recipe Author: Chef Brian Christman
Chef's Background: Executive Chef of Del Frisco’s Double Eagle Steak House in New York City, NY, U.S.A.
Original Photograph By:
Photograph Retouched By: Recipe Spy
Recipe Source: https://communitytable.parade.com/478758/lauramanske/warm-up-with-chef-brian-christmans-creamy-cheesy-easy-roasted-cauliflower/
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