Cauliflower Gratin

1 large cauliflower head

SAUCE
1 tablespoon olive oil
1 tablespoon garlic
2 anchovy fillets
3 green onions, white and green parts (these add color but could also use chopped leek or shallot)
1 cup chicken stock
1 cup heavy cream
We added Kale that had been steamed in the pressure cooker, and then thinly sliced. Excellent.

TOPPING
3/4 cup whole wheat bread crumbs
1 tablespoon melted butter
2 ounces Parmesan cheese, grated (about 1/2 cup with a Microplane ribbon grater)
Salt & pepper to taste

STEAM CAULIFLOWER: Put steamer onto boil. Trim cauliflower (remove the leaves, cut a deep V into the core and remove it) and cut into small florets (bite-size is good). Add to steamer and cover, cook about 7 minutes or until a knife inserted into a thick stem releases easily. (The cauliflower won't really 'cook' any more, just reheat, so make sure it's the texture you like.) Remove from heat and uncover to cool a bit. Transfer to a baking dish.

SAUCE: In a large skillet, heat the olive oil until shimmery on MEDIUM. Add garlic and anchovy, use a spatula to mash the anchovy into small bits, then let cook for 2 - 3 minutes. Add the green onion, stir well to coat with fat, cook for 2 - 3 minutes. Add the chicken broth, bring to a boil, adjust heat to create a fast simmer and cook down a bit. Add the cream and cook down a bit, watching temperature carefully to avoid scorching. Pour hot sauce over cauliflower. (Or ... combine the cauliflower and sauce in a separate large bowl before transferring to the baking dish, it might help coat the florets with sauce.)

TOPPING: Mix the topping ingredients, spread evenly over cauliflower just before serving.

BAKE: Bake at 400F for 20 - 25 minutes if done right away, while cauliflower is still hot. If baking from room temperature, I'd allow 30 - 40 minutes.


SHORTHAND RECIPE ...
CREAMY CAULIFLOWER GRATIN Steam lg cauliflower, in florets. Sauce, 1T olive oil, 1T garlic, 2 anchovies, 3 green onions; add 1c broth, cook down, 1c cream, cook down, pour over cauliflower. Top w ¾ c whole wheat crumbs, 2oz Parmesan, 1T butter, S&P. WW10=2 VV06

CREDIT WHERE CREDIT'S DUE
Food & Wine, November 2001