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Cauliflower Gratin with Roasted Chestnuts and Parmesan Cream

This decadent cauliflower gratin from Chris and Idie Hastings's "Hot and Hot Fish Club Cookbook" would make a welcome addition to any Thanksgiving table.

  • servings: 8

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Ingredients

  • 1 pound white cauliflower florets, preferably heirloom, cut into small, bite-size pieces
  • 3/4 pound purple cauliflower florets, preferably heirloom, cut into small, bite-size pieces
  • 12 fresh chestnuts, roasted, peeled, and chopped
  • 4 cups heavy cream
  • 3/4 cup freshly grated Parmesan cheese
  • 1/2 teaspoon chopped fresh thyme
  • 1 1/2 teaspoons coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cups Herb Breadcrumbs

Directions

  1. Step 1

    Preheat oven to 400 degrees.

  2. Step 2

    In a medium stockpot or Dutch oven, combine cauliflower, chestnuts, and heavy cream. Bring to a boil over medium-high heat; immediately reduce heat to medium-low and simmer until cauliflower is tender, 10 to 12 minutes. Using a slotted spoon, remove cauliflower and chestnuts from cream and set aside to cool.

  3. Step 3

    Add Parmesan and thyme to cream and return to a boil over medium-high heat; reduce heat to medium-low and simmer until cream mixture is reduced by half and slightly thickened, about 20 minutes.

  4. Step 4

    Return cauliflower to cream mixture and season with salt and pepper. Spoon cauliflower mixture evenly into eight 8-ounce ramekins; top each with 3 tablespoons breadcrumbs.

  5. Step 5

    Place ramekins on a baking sheet and transfer to oven; bake until topping is golden and sides are bubbling, 4 to 5 minutes. Serve warm.

Source
The Martha Stewart Show, November 2010

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