1 large head cauliflower, cut into medium pieces Pinch nutmeg
Salt and Pepper
1 teaspoon onion powder
1 tablespoon vegetable oil 1 teaspoon garlic powder
6 strips Applewood smoked bacon4 egg yolks
1 onion, peeled, diced 1 tablespoon fresh chives, chopped
4 cups shredded Gouda cheese
3 cups heavy cream
Place cauliflower in a large saucepan. Cover with cold water, adding a pinch of salt. Bring cauliflower to a medium boil and simmer for 10 minutes or until cooked, but still firm. Place in a large mixing bowl and set aside. In a medium skillet heat the vegetable oil over medium heat. Fry bacon until crisp. Add the onions and saute for two minutes. Remove from heat. Fold onions and bacon into reserved cauliflower. Fold in 3 cups of the cheese. Set aside. In a medium skillet, place the cream and bring to a boiling simmer. Whisk in the salt, pepper, nutmeg, onion powder, garlic powder. Turn off heat. In a medium mixing bowl, whisk the egg yolks until smooth. Slowly temper the egg yolks by adding a little bit of the hot cream, a spoonful at a time until all the cream is incorporated. Preheat oven to 325 degrees. Place the cauliflower mixture in a greased Pyrex baking dish. Pour the gratin sauce evenly over the cauliflower. Sprinkle remaining cheese over the top. Bake for 20 minutes until cheese is golden grown. Garnish with chopped chives. Serve.
