Cauliflower and bacon gratin

 Ingredients:

• Unsalted butter, for dish, plus 60g, cut into 1cm pieces
• 3 slices day-old sourdough bread or 150g bread crumbs
• 180ml double cream
• 1 tsp plain flour
• 35g capers, rinsed and drained
• 225g streaky bacon, cooked until crispy and cut into 1cm pieces
• 110g grated Gruyere, divided
• Salt and freshly ground black pepper
• 450g cauliflower, trimmed and cut into florets
• Olive oil, for drizzling

Directions:

Cauliflower and bacon gratin

1) Place an oven rack in the centre of the oven. Preheat the oven to 180C/Gas 4. Butter a 20cm X 20cm casserole dish. Set aside.

2) In the bowl of a food processor, pulse the bread until it forms into crumbs.

3) In a large non-stick skillet, heat the butter over medium heat. Add the bread crumbs and cook, stirring constantly until all the butter has been absorbed and the bread crumbs are toasted, about 1 to 2 minutes.

4) In a medium bowl, whisk together the cream and flour. Add the capers, bacon and 55g of the gruyere. Season with salt and pepper, to taste.

5) Bring a medium saucepan of water to a boil over high heat. Add the cauliflower and cook for 2 minutes. Drain the cauliflower and toss with the cream mixture. Pour the cauliflower mixture into the prepared baking dish. Sprinkle with the bread crumbs and remaining cheese. 6) Drizzle with olive oil and bake for 35 to 40 mins until the cheese has melted and the top is golden brown.

Taken from Giada De Laurentiis: http://www.foodnetworkasia.com/recipes/cauliflower-and-bacon-gratin-454.html