Cauliflower Gratin & Rosemary Balsamic Marinated Pork


If you have extraordinary bread and extraordinary butter, it’s hard to beat bread and butter.
Jacques Pepin

An old favorite cauliflower gratin recipe that started with a Julia Child recipe certainly a saucy cheesy version already, but topping with a butter/panko crumb mix and grated gouda might put it in the Michael’s favorite list, gouda being one of his favorite cheeses.  Link below to Jacques Pepin’s recipe for the gratin. 

Blanche cauliflower florets for 4 minutes in salted boiling water, chill down in an ice bath for several minutes and drain.  Butter a baking dish large enough to hold the cauliflower in one layer.

Heat 1+3/4 cups milk and 1/4 cup half & half have ready for the sauce.  Melt 4 tablespoons butter and whisk in 3 tablespoons of flour, constantly whisk and blend over medium heat for about 2 minutes, lower heat if necessary and add the milk whisking until thickened.  Add 1 cup cubed Gruyère cheese and turn the heat off, add a pinch of nutmeg and a little black pepper.  Ladle about 1/3 sauce into the baking dish and then add the cauliflower.  At this point ladle the remainder of the sauce over the cauliflower, top with a little more grated cheese, and bake for 30 minutes in a 375º.


The pork tenderloin was marinated in 1/4 cup fig balsamic vinegar, 3 tablespoons Greek EVOO, 4 sprigs thyme, 2 sprigs oregano, 2 sprigs rosemary rough chopped and 3 cloves minced garlic.  Additional salt and pepper to taste is an option of course and anything else you feel might enhance the flavor, but not overwhelm.  Marinate for 2 hours, reserve marinade and simmer on a low heat for a 4-5 minutes, whisking, remove from heat and baste the pork for the last few minutes of grilling time.  135º-140º cover and rest 5 minutes before slicing…


Serve with a peppery arugula herb salad dressed white balsamic vinegar and EVOO.