Friday, June 10, 2016

Roasted Cauliflower with Gruyere Sauce

A few weeks ago, we traveled to Chicago, a city I recommend you put on your 'don't miss' list!!  It was fantastic.  There is so much going on and so much to do in a very small square area that you will never be bored. I mostly walked every where I went, even if it was a mile away.  We were go, go, go, from the time we got there until the day we left, with museums, shopping, Wrigley Field for a game, and dining.  

On one of the nights, we went to Gibson's Bar & Steakhouse. It was very good, with the exception that for the first time ever, I was served an end piece of Prime Rib.  Normally, at least in my experience, those slices are saved for Medium Well diners.  I was disappointed that it was over done, when I ordered medium, and too dry for my taste.  I should've sent it back but the piece was large enough that I could find medium in the thicker areas and left the medium well behind.  Would I return, meh, maybe not.

The restaurant, as with most steakhouses, is ala carte.  The side dish we chose to share was something we had not eaten before.  Roasted Cauliflower with a Gruyere Sauce.  We couldn't finish it all and my son had 3 servings.  It was relly good.  When were returned home, I made what I thought was close to the dish.  

Preheat oven to 350.  Rinse and cut , 1 Cauliflower to desired size.  Place on a sheet pan and drizzle and coat in 1/4 Cup Olive Oil.  Add S&P to taste.  Place in oven for a total of 20-25 minutes, turing over the cauliflower after 15 minutes, to ensure even roasting.  

While cauliflower is roasting, make Gruyere Sauce.  For béchamel, heat a saucepan over medium heat. Add 3 Tbl Unsalted Butter.  Once it stops bubbling, add 3 Tbl Flour.  Stir for about 3 minutes total, without letting it brown.  Add 1 Cup Whole Milk and continue to cook for about 5 minutes.  It should bubble gently.  

Using a grater box, grate 5-6 oz Gruyere Cheese and add Gruyere to béchamel.  Add S&P to taste.  Add Roasted Cauliflower to the sauce, toss gently to coat, and place in buttered casserole dish.  

Pictured, I took 2 slices of a Rosemary Boule that we had from the previous night, and I tore them into randome pieces and added to the top. Then I sprinkled with Parsley and Paprika.  You can easliy use Panko Bread Crumbs instead.  Place in hot oven for 25-35 minutes, until bubbly and hot.  Let rest for 5 minutes and serve.

For a variation and bolder flavors, you can toss the cauliflower in hazelnut oil before roasting.  Before adding flour to the butter, add a medium shallot, minced, and let this sweat.  Then add the flour and continue on.  For the topping, instead of bread, use roughly chopped hazelnuts.  Season with nutmeg instead of parsley and paprika.

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