Golden, creamy, and irresistibly decadent, this Gruyère e Pepe Cauliflower Gratinée takes comfort food to a new level. The dish combines tender cauliflower florets seared to perfection, rich crème fraîche, a subtle touch of Goldswarm honey, and a generous swirl of cracked pepper for a gourmet spin on a classic gratin. Balanced by nutty Gruyère and a hint of white wine, this recipe promises to be the star of your next gathering or cozy meal.
Serves 4 to 6
Ingredients
1 lb. tri-color or white cauliflower florets (fresh or frozen)
1 tbsp fresh minced garlic
1/2 tbsp garlic powder
8 oz. crème fraîche or sour cream
6 oz. shredded Gruyère cheese
1/4 cup white wine
2 tbsp + 1 tsp Goldswarm honey
2 tbsp olive oil
1 tbsp room temperature butter
Pinch of nutmeg (optional)
10-12 swirls of cracked rainbow or black pepper
Salt, to taste
Method
Preheat the oven to 400°F.
In a small bowl, blend the crème fraîche (or sour cream) with 2 tablespoons of Goldswarm honey and set aside.
Heat olive oil in a deep sauté pan or wok over medium-high heat. Add the cauliflower florets and sear, stirring constantly, until they begin to brown.
Add the minced garlic, garlic powder, and a generous seasoning of 10-12 swirls of cracked pepper.
Lower the heat slightly and cook until the cauliflower is tender but “al dente”.
Deglaze the pan with white wine, then remove it from the heat. Stir in the honey-crème fraîche mixture, nutmeg (if using), and 4 oz. of shredded Gruyère until evenly combined.
Transfer the cauliflower mixture to a shallow, oven-safe casserole dish. Top with the remaining 2 oz. of Gruyère, a few swirls of cracked pepper, and bake for 10-15 minutes at 350°F.
Remove the dish when the cheese is sizzling, drizzle with 1 teaspoon of Goldswarm honey, and serve immediately.
Recipe by Rashné – Culinary Alchemist and Chef, The Perfect Bite. A passionate foodie and product innovator, Rashné spent three decades at Whole Foods Market, including as Global VP of Culinary Operations, transforming its Culinary Program into a company hallmark.
