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Baked Cauliflower with Salt Cod and Currants
Desalted salt cod poached in garlicky cream, folded with cauliflower, plumped currants, pine nuts, parsley and lemon zest, then baked under breadcrumbs until bubbling: a rich, brandade-like gratin lifted with a sweet-and-sharp finish.
- YieldServes 4
- Hands-on50 min
- Total13 h 34 min
- Difficulty
Ingredients
- 450 gsalt cod fillet, 1 lb; start desalting at least a day ahead
- 240 mlheavy cream or crème fraîche, 1 cup
- 120 mlmilk or water, 1/2 cup
- 3 clovesgarlic, smashed and peeled
- 1 bunchsmall bunch scallions, trimmed, including 1 cm of the green tops, cut into 2.5 cm lengths
- 1 leafbay leaf
- 340 gcauliflower, 1 small head, about 3/4 lb, cut into small florets
- 35 gdried currants, about 1/4 cup, soaked in water for 30 minutes and drained
- 35 gpine nuts, about 1/4 cup, lightly toasted
- 8 gflat-leaf parsley leaves, lightly packed, about 1/4 cup
- 1 tsplemon zest, finely grated
- to tastefreshly ground black pepper, many twists
- ¼ tspdried chile flakes or Aleppo pepper, for finishing
- 55 gdried breadcrumbs, about 1/2 cup
- 1 tbspbutter or neutral oil, for greasing the gratin dish
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