Cauliflower Egg Walnut Gratin

A creamy sauce flavored with turmeric and tarragon makes a smooth, warming gratin. Cauliflower and egg are a natural combo, for texture, flavor and protein. A crispy walnut topping gives a crispy contrast to each succulent bite.

1 small head cauliflower, cut into flowerets

1 medium onion (tennis ball sized), sliced

3 oz grated or finely cubed cheddar cheese (or favorite)

4 eggs

Sauce:

1/4 cup four

2 Tbsp butter plus 1 Tbsp canola oil

2 cups milk

2 Tbsp fresh tarragon leaves

1/4 tsp crushed red pepper flakes, or to taste

1/2 tsp powdered turmeric

Topping:

2 Tbsp shelled walnuts

2 Tbsp panko bread crumbs

1 clove garlic

2 tsp olive oil

Preheat oven to 375F. Bring a medium pot of water to boil. Add the eggs and return to the boil. Remove eggs from the heat, cover and allow to stand 10 minutes.

Meanwhile prepare the sauce by melting the butter in the oil in a small sauce pan. Add the flour and cook until bubbling and beginning to brown, about 2-3 minutes. Add the tarragon and pepper flakes and turmeric. Whisk in the milk. Bring to a gentle boil, whisking often, as the sauce thickens.

When thickened, season with a dash of salt and pepper to taste and set aside, covered.

Remove the eggs from the water with a slotted spoon after 10 minutes. Plunge in cold water and allow to cool enough to handle. Peel and coarsely chop the eggs.

Return the water to a boil. Salt generously and add the cauliflower and onion.

Bring to a gentle boil and cook just until the onion is softened and the cauliflower is still crisp-tender. Drain cauliflower.

Meanwhile, pulse the walnuts, bread crumbs and garlic in a small food processor to form a coarse meal. Toss the topping with the oil.

Oil a medium casserole and lay one third of the sauce on the bottom. Top with half the cauliflower, egg and cheese.

Top with another third of sauce. Finally top with remaining cauliflower, egg and cheese. Top casserole with remaining sauce and sprinkle the topping over all.

Cover with aluminum foil and bake 20 minutes. Remove the foil and bake another 10 minutes to brown.

Serves 4.

Comments

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