Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Cut the
Butter (30 g)
into 1/4" dices. In a small bowl combine the
All-Purpose Flour (40 g)
, butter, and
Granulated Sugar (10 g)
. Use fingertips to blend the ingredients together until they form small crumbles and hold together when you pinch some between your thumb and forefinger.
Step 3
Grate the
Parmesan Cheese (20 g)
. Mince the
Sage Leaves (4)
. Add the parmesan and sage and toss to combine. Set aside.
Step 4
Slice the
Cremini Mushrooms (225 g)
. Heat 1 tablespoon of the
Olive Oil (45 mL)
. Add the mushrooms and sauté until they've given up their liquid and begin to brown, 5 to 6 minutes, stirring occasionally.
Step 5
Mince the
Garlic (3 cloves)
. Chop the
Fresh Sage (as needed)
. Add garlic and sage and cook for 30 to 40 seconds until fragrant. Remove pan from heat and cover with a tight-fitting lid - to steam and soften the sage and garlic, without browning. Set aside.
Step 6
Peel and thinly slice the
Onion (1)
. Cut the
Cauliflower (430 g)
into bite sized florets. In a large bowl combine the cauliflower and onions. Add the remaining 2 tablespoons of olive oil,
Kosher Salt (3 g)
and
Ground White Pepper (as needed)
and toss to coat.
Step 7
Add the mushrooms and
Parmesan Cheese (20 g)
and toss to distribute the ingredients evenly. Transfer the vegetables into a small square or rectangular casserole dish, about 8" x 8".
Step 8
Stir together the
Vegetable Broth (120 mL)
and
Cream (60 mL)
and pour over the vegetables. Sprinkle the crumble evenly over the gratin. Cover the gratin with tin foil and bake for 45 minutes, until cauliflower and onions are very tender.
Step 9
Remove the foil and dot the top of the gratin with
Cherry Tomatoes (150 g)
. Bake for an additional 15 to 20 minutes until tomatoes pop and slump.
Step 10
While the gratin is still warm sprinkle with
Fresh Parsley (to taste)
a few
Sage Leaves (to taste)
and zest from
Lemon (1/8)
.
