Roasted Cauliflower Gratin With Bacon And Rosemary

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   Preheat an oven to 350 F. Toss the cauliflower in the olive oil and season lightly with salt and pepper. Place on a baking sheet and roast in the oven for about 45 minutes. Turn them over once during the roasting process so that they brown evenly. Meanwhile, as the cauliflower is roasting, render the bacon on medium to low heat in a heavy bottomed pot until crispy. Remove the crisp bacon and set aside for later. In the rendered bacon fat, add the onions and garlic and saute for a couple of minutes on medium heat. Add the rosemary, thyme, and bay leaves and stir for a few seconds. Season with salt and pepper. Next add the heavy cream and the truffle oil (if desired). Taste the cream for the desired level of salt and pepper. Whisk the eggs in a stainless bowl and temper them with the hot cream. Remove the bay leaves. Place the roasted cauliflower in a baking dish and pour the hot cream and egg mixture over it. Stir to ensure everything is coated evenly. Cover with aluminum foil and bake for 30 minutes. Meanwhile, mix the panko breadcrumbs, gruyere cheese, and parsley in a bowl. Remove the foil from the baking dish and sprinkle the breadcrumb mixture evenly over the gratin. Put it back into the oven (uncovered) for another 10-15 minutes or until the cheese melts and the breadcrumbs get golden brown. Sprinkle with the crispy bacon and let the gratin rest for at least 30 minutes before serving.

* Per serving · 4 servings · Values may vary.