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Cauliflower and Caper Gratin with Pork Rouladin and Pickled Cucumber Dill Salad

Cauliflower and Caper Gratin with Pork Rouladin and Pickled Cucumber Dill Salad
YIELDS
4 servings
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Ingredients

Cauliflower and Caper Gratin

2
medium white potatoes, peeled and cut into quarters
1
medium head of cauliflower, broken into florets
2
cup heavy cream
2
Tbsp butter
1
clove garlic, minced
2
sprig rosemary
1
bay leaf
pinch nutmeg
salt and pepper to taste
¼
cup breadcrumbs
1
cup grated emmanthal, swiss, or gouda cheese
2
Tbsp capers
chopped fresh rosemary, for garnish

Pork Rouladin

4
pork cutlets (center cut pork tenderloin)
salt and pepper
tsp Dijon mustard
tsp thyme leaves
8
cornichon pickles, sliced lengthwise
3
Tbsp chopped capers
8
slices bacon
2
Tbsp vegtable oil
½
cup white wine, divided
5-6
fresh thyme leaves
3
Tbsp sour cream
1
Tbsp grain mustard

Pickled Cucumber and Dill Sala

1
English cucumber, thinly sliced
2
Tbsp white wine vinegar
1
Tbsp sugar
1
tsp salt
¼
cup chopped dill
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Directions

Step 1

Preheat oven to 400 F

Step 2

Place potatoes in small saucepan and cover with cold water. Bring to a simmer and cook 12-15 minutes or until potatoes are fork tender. Drain potatoes and put through a ricer (or mash with a fork).

Step 3

Meanwhile, cook cauliflower in a large pot of salted water for 10-12 minutes, or until tender.

Step 4

In a large pot, bring cream to a simmer. Add butter, garlic, rosemary, bay leaf, nutmeg, and salt and pepper, to taste. Add potatoes. Add cooked cauliflower and stir to combine.

Step 5

Transfer mixture to an 8×10 ovenproof casserole dish. Sprinkle with half of the breadcrumbs and then the cheese. Top with remaining breadcrumbs and capers.

Step 6

Bake in preheated oven for 40-45 minutes or until bubbling and golden brown on top. Sprinkle with chopped rosemary before serving.

Step 7

In between two pieces of plastic wrap, pound each piece of pork to ¼ inch thickness. Cut each piece in half

Step 8

Season each piece of pork with salt and pepper. Spread ½ tsp of mustard on each and sprinkle with thyme leaves. Place pickles on short end of pork, and sprinkle entire surface with capers.

Step 9

Starting at the short end, roll pork into a rouladin (away from you) and wrap each bundle with a slice of bacon. Tie each pork bundle with kitchen string. Repeat with remaining pieces of pork.

Step 10

In a large skillet, heat oil over medium high heat. Sear rouladin on all sides, 5-6 minutes, or until bacon is crispy.

Step 11

Add ¼ cup white wine to deglaze and scrape up all the brown bits. Add thyme sprigs.

Step 12

Transfer skillet to preheated oven and continue cooking pork another 4-5 minutes, or until cooked through.

Step 13

Remove from oven and transfer pork to another dish. Add remaining ¼ cup white wine, sour cream and grainy mustard. Stir to combine.

Step 14

Slice rouladin and serve with pan sauce

Step 15

In a medium bowl, mix cucumbers, white wine vinegar, sugar and salt.

Step 16

Add chopped dill and toss to combine.

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