11.056 Gratin de Chou-Fleur


1 (Sun) March 2020

Gratin de Chou-Fleur (WHAT)


by me

at home

-Dasmariñas Village, Makati, Metro Manila, Philippines-

with the Family

Gratin is a French cooking technique.  Traditionally involves potatoes baked in a shallow pan, often in cream, topped with a combination of cheese and/or butter and/or breadcrumbs, resulting in a browned crust.  Newfangled recipes substitute the potatoes for other ingredients, such as caulfilower (chou-fleur).


I used the recipe from the cookbook Bouchon, by Thomas Keller.  While most of the showcase items are too much for me to handle at this point, some of the simpler side dishes towards the back of the book seem doable.   It was doable, but not that simple:  pulse the stems, simmer the stems in cream, puree the stem-cream mixture, let it cool, parboil the florets, let them cool, combine the stem-cream puree with the parboiled florets, top with the cheese and breadcrumbs, bake, broil.  Took ages.


It was worth the effort.  Light yet hearty.  W: “This tastes like I should be feeling guilty.”  The boys loved the crust.  IZ: “This is not good.  It’s great!”  Paired perfectly with the grilled salmon, both holding equal ground as the “main dish” of the meal.  Next time, a bit more seasoning of the cauliflower, a bit more cheese and breadcrumbs on top, a bit longer under the broiler.

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