Food & Cooking Recipes Main Dish Recipes Casserole Recipes Cauliflower Gratin with Roasted Chestnuts and Parmesan Cream 4.2 (13) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 11, 2015 Print Share Share Tweet Pin Email Servings: 8 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. Ingredients 1 pound white cauliflower florets, preferably heirloom, cut into small, bite-size pieces ¾ pound purple cauliflower florets, preferably heirloom, cut into small, bite-size pieces 12 fresh chestnuts, roasted, peeled, and chopped 4 cups heavy cream ¾ cup freshly grated Parmesan cheese ½ teaspoon chopped fresh thyme 1 ½ teaspoons coarse salt ½ teaspoon freshly ground black pepper 1 ½ cups Herb Breadcrumbs Directions Preheat oven to 400 degrees. 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. 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. 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. 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. Print