Cauliflower Gratin | Niko Romito

Ingredients for 4 servings

• 2 cauliflowers
• 500 g of fresh rosemary
• 20 ml of extra virgin olive oil
• 20 ml of white wine vinegar
• 20 ml of white wine
• 3 g of salt
• 2 g of sugar

Procedure

Wash one of the cauliflowers and remove its outer leaves.

Cut it in half and season each half separately with olive oil, vinegar, white wine, salt, and sugar.

Wrap in aluminum foil and steam cook at 110°C (230°F) for 1 hour and 30 minutes.

Cool and let rest in the fridge for three days to intensify the flavor.

With one half of the cooked cauliflower, make a glaze: blend the cauliflower with water, strain and reduce until you have a glaze.

With the other half of the cooked cauliflower, prepare the portions that will later be glazed.

Take the other cauliflower, remove its outer leaves, dice it and toast it in a pan with olive oil. 

Blend it to obtain a cream and season it with salt and a splash of vinegar.

Next, soak the fresh rosemary in cold water for about 2 hours, then use a juicer to obtain a very strong extract.

Reheat the previously steam-cooked cauliflower in the oven at 170°C (338°F) for 10 minutes and glaze it.
 

Dish composition

On a flat plate, place drops of rosemary extract, add the cauliflower cream and place the glazed cauliflower on top of the cream. Finish the dish with a splash of garlic-infused extra virgin olive oil.