Cauliflower au gratin
serves
4
"Each year, on my birthday, my mother would ask what I'd like for dinner. My answer? Cauliflower cheese," says Naomi Sherman. This recipe is an edited extract from Edible Heirlooms by Naomi Sherman (from naomishermanfoodcreative.com).
Ingredients (8)
- 2 small red onions, thinly sliced
- 2 tbs olive oil
- 1 large head cauliflower (about 1.5g)
- 3/4 cup (180ml) heavy cream
- 1/2 cup finely grated parmesan
- 1 tbs balsamic vinegar
- 1 tbs brown sugar
- 1 cup grated Gruyère or gouda cheese
Method
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1.Preheat the oven to 180°C.
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2.Place onion and olive oil in a frying pan over medium heat and cook, stirring regularly, for about 15 minutes until softened but not coloured.
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3.Meanwhile, cut the florets off the cauliflower, then cut into 1cm-thick slices.
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4.Combine the cream and parmesan in a small bowl, season to taste and set aside.
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5.Add the balsamic vinegar and sugar to the onion and stir well to combine. Cook over medium-high heat for a further 5 minutes until the liquid has evaporated and the onion is caramelised.
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6.Place the cauliflower slices in an 8-cup (2-litre) skillet alon with dollops of caramelised onion throughout. Pour the cream mixture evenly over everything, then top with the grated Gruyère.
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7.Bake for 40 minutes until cauliflower is tender and the cheese is browned and bubbling. Serve hot.
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