Chestnut cauliflower gratin

Ingredients

• 180 g Chestnuts, roasted
• 970 ml Heavy cream
• 700 g Cauliflower, cut into florets
• 75 g Parmesan, grated
• 180 g Bread crumbs
• 1 tsp Fine sea salt

Method

1. Heat oven to 200C.
2. In a stock pot combine cauliflower, chestnuts, and heavy cream.
3. Season to taste with salt.
4. Bring to a boil.
5. Reduce heat immediately and simmer for 10-12 minutes.
6. Remove the cauliflower and chestnuts using a slotted spoon.
7. Place aside to cool.
8. Stir the parmesan into the heavy cream and return to a boil over medium-high heat.
9. Reduce heat and simmer for 20 minutes or until reduced by half.
10. Return the cauliflower and chestnuts back to the cream and stir gently.
11. Transfer all into a baking dish and sprinkle with breadcrumbs.
12. Bake in heated oven for 5 minutes.
13. Serve warm.