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Ravines Wine Cellars

Hazelnut Crusted Gratin of Cauliflower

Hazelnut Crusted Gratin of Cauliflower
Recipe Date:
October 24, 2019
Cook Time:
Imperial (US)
A creamy, nutmeg infused and hazelnut topped gratin that brings the otherwise ordinary cauliflower dish to the next level. The perfect side to a roasted chicken or pan seared fish dish. Paired with the 2017 Chardonnay
  • 2 cups Milk
  • 2 tsps Butter
  • 1/4 cup Flour
  • 1 Large Head of Cauliflower
  • 1 Medium chopped onion
  • 1/2 cup Chopped Hazelnuts
  • 1/2 lb Grated Gruyere cheese
  • 1 Bay leaf
  • 1 tsp Butter
  • Salt and White Pepper
  • 1/2 cup Dry White Wine
  • 1/4 tsp Nutmeg

Melt 2 T butter and saute onions and bay leaf until onions brown. Add flour and cook until mixture has thickened. Add seasonings. Cut te floweretts off of the cauliflower and saute them in a pan in 1 T of butter unitl it begins to soften. Add the wine and cover for three minutes, allowing cauliflower to steam, and then remove the lid, allowing the wine to reduce to 1 T. Add the cheese and cauliflower to the warm sauce. Fill individual ramekins with moxture and sprinkle hazelnut mioxture on top of each. Bake for 10 minutes to get browned and crunchy top.