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

Preheat oven to 400 F

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).

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

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.

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.

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

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

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.

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.

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

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

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

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

Slice rouladin and serve with pan sauce

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

Add chopped dill and toss to combine.