Chapter 2 · The French Laundry Years
The Story
Ingredients
Serves 6
Method
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Heat the oven to 400 F. Cut the cauliflower into florets and peel the tough outer skin from the core before chopping it.
Boil the florets in well-salted water with the vinegar until tender, then drain well.
Sweat the shallot and chopped core in the butter with salt and white pepper until softened. Add the cream, horseradish, and curry powder, then simmer until the cauliflower is fully tender.
Blend the cream mixture until smooth. Fold the sauce with the florets and transfer to a buttered gratin dish.
Top with the cheese and bread crumbs. Bake until bubbling and browned, 20 to 25 minutes.
Jason's Notes
This is what happens when cauliflower gets treated like it matters. A little curry and horseradish wake up the cream without turning the dish into a stunt.
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