Baron's Cove RecipesCauliflower Gratin by Chef Matty Boudreau of Baron’s Cove
2 heads of local cauliflower, cut into florets (you can use different colors if you can find them)
1 cup of leeks, washed & sliced at a bias
4 cloves of garlic, chopped fine
¼ cup extra virgin olive oil
2 cups heavy cream
1 cup extra sharp cheddar, grated
½ teaspoon nutmeg
1 teaspoon sea salt
½ teaspoon ground black pepper
1 ½ cups of good coarse bread crumbs (panko is ok)
Roast the cauliflower in half the olive oil in a 350 degree oven for 10-12 minutes.
Set aside, in a large skillet sauté the leeks & garlic in the rest of the olive oil. Cook till tender, no color.
Add the cauliflower & cream when the cream starts to bubble add the cheddar in slowly. When the cheddar is melted add the spices. Cook for 5 minutes letting the ingredients mix well. Pour the mix into a buttered gratin dish 8x11. Cover with the breadcrumbs finish in the oven (350degrees) for 15 minutes till the breadcrumbs turn golden brown.