Cauliflower and Comfort Cream Tartiflette
This recipe was featured in the most recent LCBO Food & Drink - Holiday Edition 2024.
No stranger to cheesy gratins, cauliflower makes a delicious low-carb stand-in for potatoes in tartiflette, the famously indulgent French Alpine side dish—perfect alongside any holiday roast and just as delightful with Comfort Cream, Reblochon, or Camembert.
Ingredients :
1 wheel (300 g) Upper Canada Comfort Cream
12 cups (3 L) cauliflower florets, about 2 large heads
2 tbsp (30 mL) extra virgin olive oil
3/4 lb (340 g) sliced bacon, cut into 1/4 × 3/4-inch (0.5 × 2-cm) pieces
4 cups (1L) thinly sliced white onion
1 cup (250 mL) dry white wine
1 cup (250 mL) heavy cream
1/2 cup (125 mL) sour cream
1/4 cup (60 mL) finely sliced chives
Salt and freshly ground black pepper to taste
Method :
Preheat oven to 375° F (191°C).
In a large bowl, toss cauliflower with olive oil, salt and pepper. Transfer to a parchment-lined baking sheet and roast until cauliflower browns lightly around the edges but is still crisp in the center, 15 to 20 minutes. Remove from oven and set aside.
While the cauliflower is cooking, add bacon to a large, heavy-bottom pot and cook over medium-low heat, stirring frequently, until browned and crisp, about 15 minutes. Add onions and cook, stirring occasionally, until tender but not brown, about 10 minutes. Add wine and raise heat to medium-high, cooking until the liquid evaporates, about 5 minutes. Add cream and simmer until reduced by one-quarter, about 5 minutes. Remove from heat and stir in sour cream, chives, and cauliflower. Mix gently to combine, then taste and adjust seasoning.
Transfer mixture to a 9-inch (23-cm) round, straight-sided, broiler-proof baking dish or pan. Using a spatula, gently flatten and smooth mixture to even out the surface. Cut Comfort Cream in half.
Transfer mixture to a 9-inch (23-cm) round, straight-sided, broiler-proof baking dish or pan. Using a spatula, gently flatten and smooth mixture to even out the surface. Cut Comfort Cream in half laterally into two rounds, then halve each round to make four semicircles. Arrange cheese on top of cauliflower. Bake on the middle rack for 25 minutes. Turn broiler on low and cook until top is golden brown, 2 to 3 minutes. Remove from oven and let rest for 20 minutes before serving.