Roasted Cauliflower Gratin


  • 2 Tablespoons olive oil
  • juice of ½ lemon
  • 1 head of cauliflower, cut into florets
  • 8 oz pancetta, cut into large dice
  • 1 lb shiitake mushrooms, stems removed and sliced
  • 2 leeks, green part removed, cut into rounds
  • 4 cloves garlic, minced
  • salt and pepper
  • 1 bunch black kale, ribs split, cut into 2” pieces
  • 6 Tablespoons butter
  • 3 Tablespoons flour
  • 1½ cup milk
  • 8 oz crème fraiche
  • 1½ cup grated Gruyere or Grana cheese
  • 1 cup coarse bread crumbs


Drizzle cauliflower with olive oil and lemon – toss. Roast florets in a 400 degree oven about 20 minutes, or until nicely browned.

Render pancetta until crisp – drain and reserve. Saute shiitakes in the pancetta pan. Reduce heat a little and add leeks to the mushrooms and sweat briefly. Season with salt and pepper as necessary. Add garlic and kale and cook until kale just wilts. Remove from heat, combine with cauliflower and pancetta. Add all to a buttered casserole dish.

Melt half the butter and mix in flour. Cook stirring throughout for 2-3 minutes. Stir in milk and cook until thickened. Remove from heat and thoroughly combine with crème fraiche. Add cheese and mix completely.

Pour over cauliflower mixture, and bake covered with foil in a 350 degree oven about 30 minutes. Melt the remaining butter and toss with the bread crumbs. Remove the foil and sprinkle the crumb mixture over the casserole. Put under the broiler to brown. Serve hot.

This dish marries the earthy nature of mushrooms, the smokiness of pancetta, and the creamy acidity of cheese. All are qualities you will find exhibited by the combination of Mourvedre, Syrah, and Grenache in the inaugural blend of Jordan’s Journey Red Wine.

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