Cauliflower Gratin with Tillamook Aged Cheddar, Caramelized Onions & Applewood-Smoked Bacon

 

1 medium-large head white cauliflower (1 pound 2 ounces or 6 cups trimmed florets)

4 slices applewood-smoked bacon, fried or baked until crisp, drained, and crumbled

2 T. unsalted butter

1½ cups chopped onion (1 medium onion)

½ cup pale ale or dry white wine (or chicken stock and a tsp. or two of fresh lemon juice)

½ cup chicken stock

2 cloves garlic, peeled, and pressed or minced

1 tsp. chopped fresh thyme

1 tsp. chopped fresh rosemary

½ tsp. fine sea salt

freshly ground black pepper

2 T. all-purpose flour

1 cup cream

2 cloves garlic, peeled, and pressed or minced

2 ounces (about 1 cup) shredded Tillamook Reserve Extra Sharp Cheddar (or Tillamook Smoked Cheddar or other medium-firm aged cheese with good melting quality)

 

2 T. unsalted butter

2 cups fresh bread crumbs

1 clove garlic, peeled, and pressed or minced

¼ cup grated Parmesan

 

2 T. chopped Italian parsley

 

Bring a large pot of water to a full rolling boil and add the cauliflower. Cook for about 2 minutes, until the cauliflower has a bit of tenderness but is still decidedly crunchy. Drain into a colander set in the sink and refresh the cauliflower under cold running water until cool. Reserve. Prepare the bacon as indicated above. In a large sauté pan set over medium-low heat, melt the butter and add the onions. Cook, stirring regularly, until the onions are softened but nicely caramelized, about 20 minutes. Raise the heat to medium-high, add the wine and chicken stock, and simmer briskly until the liquid is nearly evaporated, about 10 minutes. Add the garlic, thyme, and rosemary. Toss and season to taste with salt and black pepper. Add the cooked, crumbled bacon, toss, and transfer the mixture to a lightly buttered or oiled baking dish. Put the flour into a large measuring cup with a pouring spout and add a few T. of the cream, whisking to achieve a smooth paste. Gradually add the remaining cream, whisking to dissolve the flour. Add the garlic, season the cream with salt to taste, and then pour over the cauliflower mixture. Top the gratin with the cheddar cheese. To make the breadcrumb topping, in a small sauté pan set over medium-high heat, melt the butter and add the fresh bread crumbs. Sauté, stirring, until the bread crumbs are lightly toasted. Remove from the heat and add the garlic. Remove to a small mixing bowl and combine with the parmesan. Sprinkle the bread crumb mixture over the gratin. Bake, uncovered, in the upper third of the oven at 350º for approximately 25 minutes, until the sauce has thickened and is bubbling through the top edges. The top should also be nicely browned and the cheddar melted by this time. If not, broil the top briefly to brown the top and melt the cheese. Sprinkle the top of the hot gratin with chopped parsley and serve.