Cheesy Cauliflower Gratin with Saffron Cream Sauce

Ingredients

• Crumbled bacon
• 1 tsp finely minced fresh rosemary leaves, plus sprigs if desired
• 2 to 4 tbsp Marcona almonds
• 4 slices thick-cut smoked bacon, diced
• 1 (2 lb) head of cauliflower, trimmed and cut into 1-1/2-inch florets
• 1 tbsp butter
• 1 medium onion, finely chopped
• 1/4 cup oil-packed sun-dried tomatoes, drained thoroughly, patted with paper towels, and chopped
• 1 tbsp roasted red bell peppers, drained and finely chopped
• 2 tbsp finely shredded Manchego or Monterey Jack cheese, or a blend
• 1/4 tsp smoked Spanish paprika, or to taste
• 3/4 cup (170g) heavy cream
• 1/2 cup (71g) Marcona almonds or whole, salted, roasted almonds
• 1 clove garlic, peeled and sliced
• 2 tbsp chopped fresh rosemary leaves, plus more for garnishing
• 3/4 cup (170g) half-and-half
• Large pinch of saffron threads
• 1/4 tsp xanthan gum (helps with the thickening), optional
• 3/4 cup (85g) shredded Manchego, or other mild nutty cheese
• 1 cup (113g) shredded Monterey Jack Cheese
• Salt and freshly ground pepper

Instructions

1. 1

   Preheat the oven to 350°F.

2. 2

   Infuse the Cream and Make the Sauce: In...: Infuse the Cream and Make the Sauce: In a medium saucepan, heat the cream, almonds, garlic and rosemary over medium heat until steaming, and then pour into a blender or food processor and puree.

3. 3

   Return to the saucepan and stir in the...: Return to the saucepan and stir in the half-and-half and saffron. Heat until just below a boil. Remove from the heat. Add shredded cheeses and whisk until melted and smooth. Taste and adjust seasoning with salt and pepper. Keep warm over very low heat, stirring occasionally.

4. 4

   Prepare the Cauliflower: Cook the bacon in a...: Prepare the Cauliflower: Cook the bacon in a skillet over medium heat until crisp. Using a slotted spoon, transfer cooked bacon to paper towel-lined plate to drain. Discard all but 1 tbsp of the rendered fat.

5. 5

   While the bacon is cooking, start the cauliflower....: While the bacon is cooking, start the cauliflower. Add about 1 inch of water to a saucepan fitted with a vegetable steamer basket. Steam florets about 4 minutes, or until they start to soften but are still crunchy. Remove from the heat and set aside.

6. 6

   Melt the butter in the skillet with the...: Melt the butter in the skillet with the reserved bacon fat. Add the onion and cook over moderately high heat, stirring until golden, about 3 to 5 minutes. Add the tomatoes, peppers and prepared cauliflower and cook, stirring until cauliflower is lightly golden, about 2 minutes. Taste and adjust seasonings with salt and pepper.

7. 7

   Assemble the Gratin: Transfer the cauliflower, tomatoes, peppers...: Assemble the Gratin: Transfer the cauliflower, tomatoes, peppers and onionsto a 7 x 11-inch baking dish and pour the cheese sauce over the top. Sprinklewith the grated cheese and paprika. The gratin can be made to this point and refrigerated, covered, overnight. Return to room temperature before baking.

8. 8

   Bake in the center of preheated 350°F oven...: Bake in the center of preheated 350°F oven for 20 to 30 minutes, or until bubbling and browned on top and the cauliflower is fork tender. Sprinkle the top with the crumbled bacon, minced fresh rosemary, and Marcona almonds. Let stand for 10 minutes before serving.