Cauliflower Gratin and Oven Roasted Shallots with Rosemary and Balsamic Vinaigrette

Tim also made a couple side dishes with the Chicken Fricassee - the combination of flavors with the creamy, cheesy cauliflower and the rich flavor of the shallots with the chicken - incredible! My stomach was very happy.

Cauliflower Gratin

1 Whole cauliflower (about 2 pounds), trimmed and broken into florets.

6 Tablespoons ricotta cheese.

1/2 Cup light cream.

Freshly grated nutmeg.

Fine sea salt.

1/2 Cup ( 2 ounces) freshly grated Parmigiano-Reggiano cheese.

1. Preheat the broiler.

2. Bring about 3 cups of water to a simmer in the bottom of a vegetable steamer. Place the florets of cauliflower on the steaming rack. Place the rack over the simmering water, cover, and steam until the cauliflower is soft, 15 to 20 minutes. Drain thoroughly.

3. Transfer the cauliflower to the bowl of a food processor or a blender. Puree. Add the fresh cheese and the cream, and puree until very smooth. Season to taste with nutmeg and salt.

4. Transfer the mixture to the baking dish, smoothing it out with the back of a spatula. Sprinkle with the Parmigiano-Reggiano cheese. Place the baking dish about 5 inches from the broiler. Broil until golden, about 3 minutes. Serve warm.

Oven Roasted Shallots with Rosemary and Balsamic Vinaigrette

4 Large sprigs fresh rosemary.

1 pound shallots (about 30), peeled.

1 Teaspoon coarse sea salt.

2 Tablespoons Balsamic Vinaigrette

1. Preheat the oven to 450 degrees.

2. In the casserole, layer the rosemary and shallots. Sprinkle with the salt. Drizzle with the vinaigrette. Place in the center of the oven and roast until tender, about 35 minutes. Remove from the oven, and serve warm as a vegetable accompaniment.