- 1 head cauliflower, cut in florets, core reserved
- kosher salt
- 1 tsp white wine vinegar
- 1 tbsp butter
- 1 minced shallot
- cracked pepper
- 1 bay leaf
- 1/2 tsp dry thyme
- 1 tbsp minced parsley
- 1 cup heavy cream
- 1/2 tsp horseradish
- pinch curry powder
- pinch nutmeg
- 1/3 cup grated ementhal
- panko
- Cut away the tough exterior of the core, cut in small pieces and then puree in the food processor. There should be 1 cup, if there isn't enough, Add just enough florets to make up 1 cup.
- Bring a large pot of salted water to boil. Season with the vinegar. Add the florets and blanch for 2 minutes. Drain well. Season with salt to taste.
- Add the butter and shallots to a saucepan. Cook 2 minutes. Season with salt and pepper. Add the bay leaf, thyme, and parsley. Stir in the pureed cauliflower and 2/3 cup of water. Cook for 6 minutes on low. Add the cream and bring to a simmer for 2 minutes. Remove from the heat and discard the bay leaf. Whisk in the horseraish and the curry powder. Toss in the florets and season with the nutmeg, salt and pepper to taste.
- Preheat the oven to 450 F.
- Transfer the cauliflower mixture to a pie plate or baking dish. Chill 30 minutes.
- Sprinkle the mixture with the cheese some panko.
- Bake for 15 minutes, or until bubbling and the centre is warm.
- Serve.