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

  • serves 4
Anthony Sedlak
Anthony Sedlak The Main

 

34 Ratings
Directions for: Cauliflower and Caper Gratin with Pork Rouladin and Pickled Cucumber Dill Salad

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

Directions

Cauliflower and Caper Gratin

1. Preheat oven to 400 F

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).

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

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.

5. Transfer mixture to an 8x10 ovenproof casserole dish. Sprinkle with half of the breadcrumbs and then the cheese. Top with remaining breadcrumbs and capers.

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

Pork Rouladin

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

2. 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.

3. 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.

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

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

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

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

8. Slice rouladin and serve with pan sauce

Pickled Cucumber and Dill Sala

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

2. Add chopped dill and toss to combine.

See more: Cheese, Eggs/Dairy, Vegetables, Potatoes, Pork, Dinner, Main


https://www.foodnetwork.ca/recipe/cauliflower-and-caper-gratin-with-pork-rouladin-and-pickled-cucumber-dill-salad/9159/

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