February 26, 2013 11:36AM
Updated: March 28, 2013 6:04AM
MAKES 6 TO
1 head cauliflower (broken into bite-size florets) 1 tablespoon butter 2 cups heavy cream 4 cups grated Gruyere cheese, divided
1 tablespoon butter
2 cups heavy cream
4 cups grated Gruyere cheese, divided
In a heavy pot boil 6 cups of water and pinch of salt. Blanch the cauliflower by quickly dipping for about 10 seconds in the boiling water. Remove and immediately cool in ice water. Drain and allow to air dry.
In a large, dry saute pan, caramelize cauliflower until light golden brown. Add butter and saute to a darker golden brown. Lower heat to medium and add cream and half of grated cheese. Bring to a light boil and cook until it thickens into a sauce, about 10 minutes.
Pour contents into a 13x9 baking dish, cover with remaining cheese.
Put dish into preheated oven and broil for about two minutes, turning dish once and broiling for two minutes more for an even brulee. Watch closely to make sure it doesn’t burn.
From Mindy’s Hot
Chocolate, 1747 N. Damen