Cauliflower and Bacon Gratin

Ingredients

• 8 ounces bacon crispy cooked cut into 1/2-inch pieces
• 0.3 cup capers rinsed drained
• 1 pound cauliflower trimmed cut into florets
• 1 teaspoon flour all-purpose
• 1 cup gruyere cheese divided grated
• 0.8 cup heavy cream 
• 6 servings kosher salt and pepper black freshly ground
• 6 servings olive oil for drizzling
• 3 slices day-old sourdough bread 
• 6 servings butter unsalted for dish, plus 1/2 stick 4 tablespoons cut into 1/2-inch pieces

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• oven
• whisk
• baking pan
• casserole dish

Directions

1. Watch how to make this recipe.
2. Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter an 8 by 8-inch casserole dish. Set aside.
3. In the bowl of a food processor, blend the bread until it forms into crumbs.
4. In a large non-stick skillet, heat the butter over medium heat.
5. 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.
6. In a medium bowl, whisk together the cream and flour.
7. Add the capers, bacon and 1/2 cup of the Gruyere. Season with salt and pepper, to taste.
8. Bring a medium saucepan of water to a boil over high heat.
9. Add the cauliflower and cook for 2 minutes.
10. Drain the cauliflower and toss with the cream mixture.
11. Pour the cauliflower mixture into the prepared baking dish.
12. Sprinkle with the bread crumbs and remaining 1/2 cup of cheese.
13. Drizzle with olive oil and bake for 35 to 40 minutes until the cheese has melted and the top is golden brown.