This dish sounded promising when I read it. However, as much as I like cauliflower, I hated to buy a whole head of the stuff when I had a bag of frozen cauliflower in my freezer. So, I took a chance and used the frozen, letting it defrost for half an hour to reduce the chance of excess liquid later in the dish.
Using the defrosted cauliflower allowed me to skip the “babysitting” steps of boiling water and blanching veggies. And, I’m always up for making recipes more hassle-free! This might not have been the prettiest dish, but it tasted delicious considering it had the holy, fattening trinity of heavy cream, Gruyere and bacon giving their flavor blessings! And, that’s never a bad sort of recipe to make.
To see how other bloggers fared with their very last ffwD of 2011, check out French Fridays with Dorie where we make recipes from Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.