Yield: 20 Servings

Ingredients:

• 5 heads cauliflower, ¼-inch slices
• 3 yellow onions, diced
• ¾ pound butter
• 1 cup flour
• Thyme, chopped
• Pinch of cayenne pepper
• Pinch of nutmeg
• ¼ cup brandy
• 10 cups half and half
• 4 cups aged gouda, grated
• 2 cups bread crumbs

Method:
Preheat the oven to 400ºF. Blanch the cauliflower, drain well and spread on a sheet pan to dry.

Sauté the onions in butter until translucent, then add the flour, thyme, cayenne and nutmeg and cook for 7-10 minutes. Deglaze the pan with brandy then whisk in the half and half. Once combined slowly stir in 3 cups of the gouda. Whisk until the cheese has melted and a nice Mornay has formed.

Pulse the bread crumbs and remaining gouda in a food processor. Grease a hotel pan and layer first with the cauliflower, then the bread crumb mixture, then the Mornay. Repeat. Bake until golden and the cream has set.

Wine Pairing:
A light fruity red such as Pinot Noir or an aged Sancerre Rouge

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