Duet Of Cauliflower

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I adopted this recipe after mean chef (ihhdro) left the site. I have not yet prepared it, but will add input when i have a chance.

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Steps

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In a medium saucepan of boiling salted water cook the whole florets until almost tender , about 6 minutes.

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Drain , add the cream and milk to the florets and simmer over low heat until very tender , about 9 minutes more.

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Strain , reserving the milk-mixture , and puree the florets until very smooth , adding enough milk / cream to make a loose puree.

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Stir in the creme fraiche and season with salt and pepper.

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Keep warm.

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Preheat the oven to 350 degrees f.

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In the same skillet you cooked the bacon , pour off the fat and add the olive oil.

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Add the sliced cauliflower and cook over low heat until almost tender and lightly browned on both sides , about 11 minutes.

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Spread half the cauliflower slices in a shallow baking dish , cover with the bacon and top with the remaining cauliflower.

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Add the stock and cheeses and bake for about 15 minutes , or until bubbly.

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Serve the gratin and the puree together.

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Ingredients

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cauliflower florets, heavy cream, whole milk, creme fraiche, salt & freshly ground black pepper, bacon, olive oil, chicken stock, gruyere, parmesan cheese