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Roasted Cauliflower with Brie Gratin:
1 lb cauliflower florets
� tsp kosher salt
1/8 tsp white pepper, freshly ground
6 oz cream sauce (see recipe below)
4 oz Brie cheese, from a small wheel, rind on, triple-cr�me, cut into �-inch by 3-inch slices
1 tsp white truffle oil, optional

Cream Sauce:
10 oz heavy cream
1 Tbsp Italian parsley, freshly chopped
� tsp kosher salt

1.Preheat oven to 400�F.


2.Place the cauliflower florets in a large bowl. Toss with kosher salt and white pepper.


3.On a sheet pan, arrange the cauliflower in an even layer.


4.Roast until light golden brown, only until cauliflower begins to achieve a tender state. Remove from oven and let cauliflower sit until it cools to room temperature.


5.Then place cauliflower into a bowl and toss with cream sauce (see directions below). Transfer to a stainless steel pan or cast iron au gratin dish, piling slightly.


6.Turn oven up to 450�F.


7.Place slices of Brie over the cauliflower and bake until dish is bubbling and golden-brown.


8.Remove cauliflower from oven. Let stand for 3 to 4 minutes, so that the cauliflower and cheese "come together."


9.Drizzle with white truffle oil, if you like.


Cream Sauce:

1.While the cauliflower is roasting in the oven, prepare the cream sauce. In a small sauce pan on the stovetop's medium heat, reduce the cream sauce from 10 oz to about 6 oz.


2.Once reduced, add the chopped parsley and salt. Stir to combine. Set aside at room temperature.


Unrated