This make-up of this dish has evolved over the years and is a perennial favorite chez Spice Mogul. When the weather gets cold, the days get short and green vegetables are scarce , this dish provides a level of comfort and satisfaction that almost makes you wish winter wouldn’t end so soon. The resulting layers of earthy flavors cry out for a nice hearty Rhone style wine. Bon apetit.
The Ingredients and The Cooking
For the gratin…
Preheat the oven to 375 degrees.
- 1 large head cauliflower
- 2 tablespoons olive oil
- 1 pound diced black forest ham
- 2 cups frozen peas/petit pois
Break the cauliflower into florets, toss the with the olive oil and roast for 30 minutes or until tender, turning midway to ensure even browning.
For the cheese sauce…
- 2 tablespoons flour
- 2 tablespoons butter
- 2 cups scalded whole milk
- 8 ounces grated Gruyere
- 1 cup heavy cream
- 1 teaspoon salt
- 1 teaspoon Dijon mustard
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon freshly ground cumin
- 1/8 teaspoon cayenne pepper
While the cauliflower is roasting, melt the butter over medium heat and stir in the flour. Cook together for 2-3 minutes. Add the 2 cups of scalded milk, and stir until thickened. Add add the cream and bring to a simmer. Add mustard, salt, pepper, cumin and cayenne. Off heat, stir in the gruyere.
For the topping…
- 1 cup fresh breadcrumbs
- 2 tablespoons melted butter
In a frying pan over low heat, melt the butter and stir in the bread crumbs. Stir to distribute the butter evenly.
In a large bowl, combine the roasted cauliflower, peas and diced ham. Pour over the cheese sauce and stir to blend. Turn into a gratin dish, and sprinkle the breadcrumb mixture over the top. Bake in a 350 degree oven for 30-45 minutes until bubbling and hot, and the topping has browned. Remove from the oven and let rest 10 minutes before serving.
Serve with a simple green salad and warm crusty bread.
Yields 4-6 servings.
The Beverage Pairing
This dish is basically all about earthy flavors, so it calls for a nice heart Rhone style wine. If you are feeling like a flush peasant, Chateauneuf du Pape goes especially well.
