Cauliflower Gratin with Bacon and Eggs

French Fridays with Dorie – Haiku

Cauliflower Gratin

“Cauliflower Gratin” for French Friday’s with Dorie: Haiku Version.

Oh cauliflower!
Formerly I showed no love.
Now you really rock.

What is in a name?
I think Dorie got this wrong.
“Gratin”? I think not.

Cauliflower Gratin

Not really a ‘side’!
Make a chic lunch out of it.
Good for any meal.

My late French Fridays.
Some things may never change…sigh.
Any Haiku comments?

Cauliflower Gratin

Cauliflower Gratin

Just a few notes on the recipe modifications.  I added in a scant 1/2 teaspoon of dried, ground mustard – a secret ingredient for me in these types of dishes.  It manages to jazz up the flavors without really adding any of its own. I also added just a bit of Parmesan as knew it would keep things from being too bland.   I  planned for this as our New Year’s morning brunch so I blanched the cauliflower and fried up the bacon the night before keeping them covered until assembly in the morning.

This added just a bit cooking time but it was well worth it as it made my hung-over morning  that much easier.

Cauliflower Gratin with Bacon and Eggs

Cauliflower Gratin with Bacon and Eggs

adapted from Dorie Greenspan

This is what you will need:

  • 1 cauliflower
  • 1/4 pound bacon, cut crosswise into 1/2 inch strips
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon ground mustard
  • 1 cup cream
  • 5 eggs, lightly beaten
  • 2/3 cup whole milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Freshly grated nutmeg
  • 3 ounces Gruyere, grated
  • 1 ounce parmesan, grated

This is how you make it:

  1. Center a rack and preheat an oven to 425 degrees F.
  2. Line a baking sheet with a silicone baking mat or parchment paper. Generously butter an oven-going pan that holds about 2 1/2 quarts. Put the dish on the baking sheet.
  3. Put a large pot of salted water on to boil.
  4. Cut the florets from the cauliflower, leaving about an inch of stem.
  5. Drop the florets into the boiling water and cook for 8 minutes.
  6. Drain, rinse the cauliflower under cold running water to cool it down, and pat it dry with a clean dishtowel or paper towels. This can be done the night before! When they’re fork-tender, drain and pat dry and keep in the refrigerator for assembly in the morning if serving for brunch
  7. While the cauliflower is cooking, toss the bacon strips into a heavy skillet, put the skillet over medium heat, and cook just until the bacon is browned but not crisp.
  8. Drain and pat dry. This can be done the night before as well!
  9. Spread the cauliflower out in the buttered pan, and scatter over the bacon bits.
  10. Put the flour and mustard in a bowl and gradually whisk in the eggs.
  11. When the flour and eggs are blended, whisk in the cream and milk.
  12. Season the mixture with the salt, pepper and small amount of nutmeg, and stir in about two thirds of the cheese.
  13. Pour the mixture over the cauliflower, shake the pan a little so that the liquid settles between the florets, and scatter over the remaining cheese.
  14. Bake the gratin for about 25 minutes (longer if you have chilled the cauliflower from making it earlier), or until it is puffed and golden and a knife inserted into the center comes out clean. Mine cooked for 40 minutes. If the top isn’t as brown as you’d like it to be, run it under the broiler for a couple of minutes.
http://www.sisboomblog.com/2012/01/cauliflower-gratin-with-bacon-and-eggs/

Bomb+End+of+Post4

About Trevor Kensey

To be truthful, I don't know what “Sis. Boom. [blog!]" means either. The name implies something explosive just happened I suppose I would like it if each post would make made a small 'boom' in your day or at least a fizzle. Even though a recipe is included with every post I have a hard time calling this a "food blog" or even myself a "food blogger".

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  1. Sorry no Haiku but I appreciate that your cauliflower gratin has brought out the inner poet in you! It does look good in your photos.

  2. Oh, Trevor my dear!
    Better late than never right?
    Plus, there was bacon.

    Yum, cauliflower
    I love it with lots of cheese
    Won’t share it with friends.

    Always love your posts
    So clever and full of snark
    The food is good too.

  3. The last time I wrote a haiku, I was like seven or eight and it was for a summer educational program my mother had me in… Seriously.

    Here goes nothing. I would probably do a better job if I channeled Dr. Seuss…, I promise I won’t quit my day job!

    Beautiful ‘flower.
    Sitting in Trevor’s kitchen.
    Time to go eat now.

  4. No haiku. But I love what you did with this one!

  5. This science major won’t even attempt a Haiku! The addition of mustard is a fabulous idea..wish I had some more in my fridge to zap right now 🙂

  6. HI Trevor !!!!…your blog looks absolutely amazing ! your goodies are so delicious…compliments to the Chef

  7. Bit late, but it looks great. Mustard is a perfect secret ingredient I bet.
    Great picture.

  8. O Cruciferous
    I see you but can’t touch you
    Still I breathe you in… GREG

  9. Ha! With fantastic haiku like that, don’t ever change!

  10. No Haiku here. What a really delicious looking cauliflower gratin. Love that you added mustard, yum! Happy New Year Trevor!!

  11. Made it once and loved.
    My second time doing it:
    Stupid mem’ry fail

    Forgot the flour
    Got a tortilla instead
    In-laws were polite

  12. Oh my, this is amazing. I normally do not like egg dishes but this could change my mind. It is amazing. I am not good at haiku, but my son is an english major so I should hit him up for one. Lol!

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