Cauliflower Gratin with Spicy Cheesy Panko
Perfect for any fall or winter table, this gratin comes together quickly –roasted wedges of cauliflower are draped with heavy cream infused with herbs, lemon zest and a touch of fish sauce for a savory back note, then topped a cheesy panko topping with a touch of heat thanks to sriracha and chili flakes (which you can omit if you’re spice-adverse). This dish can be easily made ahead of time—bake as usual but without the panko topping, then the day of sprinkle panko topping atop and bake at 425 for 15-20 minutes or until top is golden brown.
Serves 6-8
INGREDIENTS
2 heads of cauliflower
3 tbsp olive oil
5 garlic cloves, sliced
1½ cups heavy cream
1 tbsp fish sauce
8 sage leaves, minced
1 tbsp rosemary leaves, minced
2 tbsp flat leaf parsley, plus more for garnish
2 tsp lemon zest
2 tbsp unsalted butter, plus more for baking dish
½ tsp sriracha
¼ tsp chili flakes
1 cup panko breadcrumbs
2 cups grated gruyere
1 cup grated pecorino
Butter, for the baking dish
Kosher salt and freshly ground black pepper
METHOD
Preheat oven to 425F.
Trim each cauliflower and cut through the stem into 8 equal wedges. Save any florets that might have fallen off. Arrange wedges (and stray florets) on two parchment-lined sheet pans in a single layer, then drizzle with olive oil, season with salt and pepper and roast until golden brown and tender—approximately 25 to 30 minutes.
While cauliflower is roasting prepare the cream and the panko mixture. In a small saucepan over low heat, add garlic, heavy cream, sage, rosemary, parsley and lemon zest along with a healthy pinch of salt and pepper. Simmer for 10-15 minutes, then remove from the heat and stir in half the gruyere and half the pecorino until melted.
Melt 2 tbsp butter in a skillet over medium heat, then stir in chili flake and sriracha. Add panko and toast until golden brown, then transfer to a bowl and let cool. Once cool stir in gruyere and pecorino.
Butter a 2 quart baking dish and arrange cauliflower wedges in an overlapping pattern, then pour cream mixture atop. Sprinkle with the panko and cheese mixture and bake for 30 to 35 minutes or until panko mixture is golden brown and bubbling.
Remove from oven and let cool for 10-15 minutes, then garnish with parsley and serve.