food service version
yield
50 ½ cup servings
ingredients
6 large heads of cauliflower
1 quart heavy cream
2 cups mascarpone
2 cups grated cheddar
a pinch of nutmeg
salt and pepper, to taste
1 quart heavy cream
2 cups mascarpone
2 cups grated cheddar
a pinch of nutmeg
salt and pepper, to taste
directions
1. Preheat the oven to 375 °F and bring a large pot of water to boil.
2. Separate the cauliflower into florets, removing the core and leaves.
3. Blanch the cauliflower in a large pot of salted boiling water, leaving some crunch, about 3 minutes.
4. Immediately submerge the cauliflower in ice water to stop the cooking.
5. Heat the cream to near boil, being careful not to boil over.
6. Add the mascarpone to the cream with a whisk and cook over medium-low heat about 5 minutes, until slightly reduced.
7. Add the cheddar to the cream mixture, whisking constantly, and season with salt, white pepper and nutmeg.
8. Add the cauliflower and fully incorporate.
9. Spread the gratin mix in a baking dish large enough to accommodate all the florets in a single layer.
10. Place the gratin dish on a sheet pan and bake about 20 minutes, until bubbling and nicely browned.
2. Separate the cauliflower into florets, removing the core and leaves.
3. Blanch the cauliflower in a large pot of salted boiling water, leaving some crunch, about 3 minutes.
4. Immediately submerge the cauliflower in ice water to stop the cooking.
5. Heat the cream to near boil, being careful not to boil over.
6. Add the mascarpone to the cream with a whisk and cook over medium-low heat about 5 minutes, until slightly reduced.
7. Add the cheddar to the cream mixture, whisking constantly, and season with salt, white pepper and nutmeg.
8. Add the cauliflower and fully incorporate.
9. Spread the gratin mix in a baking dish large enough to accommodate all the florets in a single layer.
10. Place the gratin dish on a sheet pan and bake about 20 minutes, until bubbling and nicely browned.
Home version
yield
4-6 servings
ingredients
1 medium head of cauliflower
2 cups heavy cream
½ cup mascarpone
1 cup grated cheddar
a pinch of nutmeg
salt and pepper, to taste
2 cups heavy cream
½ cup mascarpone
1 cup grated cheddar
a pinch of nutmeg
salt and pepper, to taste
directions
1. Preheat the oven to 375 °F and bring a large pot of water to boil.
2. Separate the cauliflower into florets, removing the core and leaves.
3. Blanch the cauliflower in a large pot of salted boiling water, leaving some crunch, about 3 minutes.
4. Immediately submerge the cauliflower in ice water to stop the cooking.
5. Heat the cream to near boil, being careful not to boil over.
6. Add the mascarpone to the cream with a whisk and cook over medium-low heat about 5 minutes, until slightly reduced.
7. Add the cheddar to the cream mixture, whisking constantly, and season with salt, white pepper and nutmeg.
8. Add the cauliflower and fully incorporate.
9. Spread the gratin mix in a baking dish large enough to accommodate all the florets in a single layer.
10. Place the gratin dish on a sheet pan and bake about 20 minutes, until bubbling and nicely browned.
Source: Weston Nicoll, Chef-Owner of Café Shelburne
2. Separate the cauliflower into florets, removing the core and leaves.
3. Blanch the cauliflower in a large pot of salted boiling water, leaving some crunch, about 3 minutes.
4. Immediately submerge the cauliflower in ice water to stop the cooking.
5. Heat the cream to near boil, being careful not to boil over.
6. Add the mascarpone to the cream with a whisk and cook over medium-low heat about 5 minutes, until slightly reduced.
7. Add the cheddar to the cream mixture, whisking constantly, and season with salt, white pepper and nutmeg.
8. Add the cauliflower and fully incorporate.
9. Spread the gratin mix in a baking dish large enough to accommodate all the florets in a single layer.
10. Place the gratin dish on a sheet pan and bake about 20 minutes, until bubbling and nicely browned.
Source: Weston Nicoll, Chef-Owner of Café Shelburne
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