"A person could, in theory, just pour cream over cauliflower, drape it with cheese, bake it and be happy with the results. But taking just a few minutes to infuse that cream with garlic and rosemary or other herbs, or citrus peels, or fresh or dried chiles creates a side dish that might actually overshadow the main. Cheesy baked cauliflower. So this is in the world of a gratin of sorts, but I would say less fussy."
"Cauliflower gets kind of torn up into florets, and you want the kind of irregular shape because then it kind of will catch the cheese in different parts, and some parts will brown more, some parts will brown less. It's the infused cream that is a game changer here. Pour that infused cream over and then just cover it with a ton of cheddar cheese."
Cauliflower florets are torn into irregular pieces to catch melted cheese and create varied browning. Cream is briefly infused with aromatics such as garlic and rosemary, citrus peels, or fresh or dried chiles to add depth. The infused cream is poured over the cauliflower and the dish is covered liberally with cheddar cheese. The approach resembles a gratin but is intentionally less fussy. Quick infusion elevates the flavor profile so the baked cauliflower can serve as a compelling side that may even outshine the main course.
Read at www.nytimes.com
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