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CAULI-POLONAISE: CHEF TODD ERICKSON’S MODERN TWIST ON A FRENCH CLASSIC
Cauliflower head cut in half ¼ cup extra virgin olive oil 2 sticks of butter ¼ cup small-diced shallots ½ cup grated Gruyere cheese 1 teaspoon kosher salt 3 slices very dry pumpernickel toast ¼ cup whole-grain mustard 1/8 teaspoon cayenne pepper 2 large eggs 3 tablespoons and 2 teaspoons black truffle oil ¼ cup Italian parsley leaves, stems removed Shaved radish
HOW TO PREPARE Preheat oven to 375 degrees. Brush cauliflower halves with olive oil. Place stem side down in roasting pan with ¼-inch water. Roast for up to 1 hour or until heads are deep golden brown. Remove from oven and cool. While cauliflower roasts, pulse toast into crumbs in food processor. Pour crumbs into medium-size mixing bowl, toss with mustard and cayenne pepper. Pour onto cookie sheet and bake until dried out, then remove from oven and cool. Drizzle cooled crumbs with 2 teaspoons black truffle oil. Add room-temperature butter, shallots, Gruyere, rest of black truffle oil, pepper and salt to food processor and purée until smooth. Liberally smear butter on cauliflower, return to oven 5 to 6 minutes to reheat and melt butter. While cauliflower reheats, cook eggs separately, sunny-side up until egg white is completely set. Remove cauliflower from oven, sprinkle with pumpernickel crumbs and top with eggs. Garnish with parsley and shaved radish. Serve immediately.
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