Creamy Cauliflower Gratin with Roasted Chestnuts
This recipe comes from Chef Hastings of Hot & Hot Fish Club and is a personal favorite from their winter menu.
You may know that our co-founder, Will, worked in the front of house under Chef Chris Hastings back in 2013.
Though he was not in the kitchen preparing food, he was savoring tastes during staff meals and serving happy diner's alike. One of the most loved winter dishes was the Creamy Cauliflower Gratin with Roasted Chestnuts.
It's truly a dish that will “stick to you” and keep you warm during those cold Alabama nights. It brings a real sense of hominess along with it, too.
Chef Hasting's shared this recipe with nola.com several years ago, and we thought you deserved to try it in your own kitchen (after testing it out at Hot & Hot, of course!).
IF you so choose, you could make your own herb-breadcrumbs. This is obviously more time-intensive, but if you have the time we highly suggest making them!
- 1 baguette, torn into 2-inch pieces
- 2-3 sprigs fresh thyme (chopped)
- 1/4 cup chopped fresh parsley leaves
- 3 tablespoons chopped fresh chives
- Zest of ½ lemon
- 2 cloves garlic (finely chopped)
- 1 stick unsalted butter (melted)
- Place the bread in the bowl of a food processor and pulse until a uniform crumb consistency is achieved.
- Transfer the crumbs to a large mixing bowl. Add the next seven ingredients (thyme through pepper) and mix well.
- Drizzle the melted butter over the crumbs and toss to evenly coat.
*these herb-breadcrumbs make more than needed and can be stored in the fridge for up to 1 week.