Roasted Cauliflower Gratin
1 3-pound head cauliflower, cut into small florets, stalks reserved
3 cups heavy cream
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
1/2 cup grated Parmesan
1/4 cup fresh bread crumbs
2 tablespoons blended oil
For The Cauliflower Cream:
Take the reserved cauliflower stalks and trim away all the green or leafy portions: cut into a large dice. Place the diced stalks in a medium saucepan with heavy cream and gently heat to a simmer over medium heat, reducing it to low after the simmer is reached & season with salt, pepper & the grated nutmeg. When the stalks are very tender, remove from the heat and puree the mixture in a blender on high. Add the parmesan and continue to puree until very smooth. Check the seasoning and reserve.
For The Florets:
Pre-heat the oven to 400° F. Toss the cauliflower florets with the blended oil, season with salt and pepper and roast until well browned and tender.
In a large bowl combine the cauliflower florets & the cauliflower cream, transfer to a baking dish or casserole, top with the breadcrumbs and bake for 10-15 minutes in the 400° F oven or until the breadcrumbs are browned.