Serves 6-8
For an easier prep, purchase cauliflower florets. I find that this shortcut alleviates the stress and mess that goes along with cutting a head of cauliflower. Be sure to mash the cauliflower on a low heat setting on the cook top. This helps to evaporate any leftover cooking liquid. If there is leftover chicken stock in the fridge feel free to use it as the cooking liquid.
3 lbs cauliflower florets, cut into 1 ½-inch pieces
1 ½ tsp teaspoon kosher salt
1 tsp ground ginger
2 tbsp unsalted butter (plus more for buttering)
1 cup cream
1 cup panko breadcrumbs
2 egg yolks
1 cup gruyere, grated and divided
1 cup grated parmesan
1 tsp white wine vinegar
Heat the oven to 425. Butter a shallow gratin dish and set aside.
Fill a large pan with water and bring to a boil over medium-high heat, add the cauliflower and cook covered until softened and easily pierced with a fork, about 15 minutes. Strain the cauliflower from the cooking liquid, return the cauliflower to the cooking pan and place back onto the cooktop.
With a potato masher, mash the cauliflower until desired consistency is developed. If the cauliflower appears watery, continue to cook on the stovetop until the liquid is reduced. Add the salt, ginger and butter to the cauliflower. Stir to combine. Once the butter is melted add the cream and panko, continue to stir thoroughly.
Remove from the heat. Stirring constantly, add the yolks one at a time. Stir in the two cheeses, and vinegar.
Pour the mixture into the gratin dish. Bake for 25 minutes. Turn on the broiler to 550°F (288°C) and broil until golden brown, about 3 to 5 minutes. Remove from the oven and serve warm.
