Recipe from Del Fresco’s – Cauliflower – the ‘new’ kale

Kale is out

Cauliflower is IN

So to celebrate a delicious new food trend – The Cooking Junket has Chef Brian Christman’s Cauliflower & Brie Au Gratin from Del Frisco’s Steak House


For other Cauliflower destinations around New York – check out this post – #DROOL

Hilton Chicago_Truffle Cauliflower Mac and Cheese
Hilton Chicago_Truffle Cauliflower Mac and Cheese







Cauliflower Au Gratin

1 lb                            Cauliflower Florets

¼ tsp                         Salt, Kosher

1/8th   tsp                    White Pepper, Fresh Cracked

6 oz                           Cream Sauce, Room Temperature

4 oz                           Brie Cheese, Small Wheel, Rind On, Triple Crème, ¼ Inch X 3 Inch Slices


Cream Sauce

10 oz                         Heavy Cream

1 tbsp                        Parsley, Italian Fresh Chopped

¼ tsp                         Salt, Kosher


Del Frisco's Double Eagle Steak House_ Roasted Cauliflower Au Gratin with Brie (2)
Del Fresco’s delicious cauliflower dish



  1. Preheat the oven to 400
  2. Take the cauliflower florets and place in a stainless steel bowl and toss with the kosher salt and white
  3. Lay the cauliflower out in an even layer on a half size sheet pan and roast till light golden brown color is achieved and till it just starts to achieve a tender
  4. While cauliflower is roasting in the oven reduce the heavy cream for the cream sauce to 6 ounces from 10 ounces in a small sauce pan on the stove
  5. Once reduced add the chopped parsley and salt and stir to
  6. Reserve at room temperature till cauliflower is
  7. Once cauliflower is done roasting; let it sit till it comes to room temperature then place the cauliflower in a stainless steel bowl and toss with the cream
  8. Coat all of the cauliflower then transfer it to a small stainless steel or cast iron au gratin dish piling
  9. Place the slices of brie over the cauliflower and then bake at 450 degrees in the oven till the cauliflower is bubbling brown and
  10. Remove the cauliflower from the oven and let it stand for 3-4 minutes to come together then place on a underliner and drizzle with some white truffle infused olive oil over surface then serve.




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