As I’ve mentioned before, I’m waiting for my husband to come home to “Spring-ize” my grills. Word has it that it might be next month. Until then it’s oven, stove top smoking or broiler. A girl has got to have some standards! My stove care person is counting the days 🙂
The recipe for the cauliflower gratin is inspired by Rachel Khoo; she has a very appetizing picture in her book. But I looked at her recipe and thought it was a bit, unnecessarily, fussy and since I know how to make a gratin, I just did it my way with a Rachel spin. I made one medium sized baking pan, plus two individuals for the Parrets.
After seeing the cauliflower in the market, I started to understand, a little, M. Parret’s “If it’s not the season, NON!” The cauliflower heads are huge and snowy with crunchy tender stems that are just crying out to be dipped in something and eaten raw. When compared to the spotty, blotchy, shriveled, dessicated heads available out of season, I feel obliged to agree with M. Parret. About cauliflower.
Oven Barbecued Chicken and Cauliflower Gratin
1 inch fresh ginger, chopped
2 garlic cloves, chopped
1/4 cup rice vinegar
1 tbsp soy sauce
Juice 1/2 lemon
1 tbsp honey
1 tbsp peanut oil
1 tbsp sesame oil
2 chicken legs(thigh and drumstick)
1 head cauliflower, separated into florets
2 spring onions, finely chopped
2 tbsp butter
2 tbsp flour
2 cups milk
1 bay leaf
2 cups grated Comte cheese
Mix the ginger, garlic, rice vinegar, soy sauce, lemon, honey and oils together. Pour over the chicken in a zip lock bag and squish around. Marinate for a least two hours.
Steam the cauliflower florets for 15 minutes, rinse with cold water and drain. Set aside.
Cook the onions in the butter until soft. Add the flour and blend well, cooking for about 2 minutes. Gradually whisk in the milk. Add the clove and bay leaf, then simmer, frequently whisking, for 10 minutes. Remove from the flame, take out the bay leaf and clove, then add 1 cup of cheese, whisking to combine. Pour on top of the cauliflower and mix well. Place the cauliflower in a baking pan(s), top with more cheese and the ground hazelnuts.
Remove the chicken from the bag, place in a pan with a rack and reserve the marinade. Roast the chicken in a 400 F oven for 25 minutes, skin side down. Remove, turn and baste with the reserved marinade. Put both the chicken and the cauliflower in the oven, reducing the temperature to 350 F for 20 minutes (large cauliflower pan and chicken) or 10 minutes(individual cauliflower ramekins). Remove the chicken and keep warm. Broil the cauliflower to brown for 5 minutes.