Cauliflower Gratin and Sweet Potato Garlic Puree

This is a modern twist to a classic steakhouse classic. Served together you can't lose. It is even better if you can make it in a divided pie plate which will make it look amazing when serving to the table.

Makes 4 Servings

Cauliflower Gratin


  • ½ Cauliflowers
  • ¼ cup Table Cream
  • 1 cup Shredded Medium Cheddar Cheese
  • 1 tbsp Butter
  • Salt
  • Pepper
  • Bread Crumbs


  1. Chop cauliflower into chunks and boil in enough water to cover up to half of the pieces
  2. Stir to cook evenly for about 4 minutes
  3. Pour bream and butter into a blender and add pieces of cauliflower and cheese into the blender but only until it is fairly chunky and not too liquid
  4. Pour into a nonstick spring loaded baking pan
  5. Bake at 350F for about 15 minutes until sides bubble and brown
  6. Insert a fork into the center to check for doneness (fork will be fairly clean if ready)
  7. Add breadcrumbs on top and broil to brown

Sweet Potato and Garlic Puree


  • 2 Large Sweet Potatoes
  • 3 Garlic Buds
  • 3 tbsp Olive Oil
  • 1 tbsp Butter
  • ½ cup Vegetable Stock (reduced salt)
  • 1/4 cup Walnuts
  • Salt
  • Pepper


  1. Chop sweet potato into equal sized chunks after washing
  2. Place in nonstick broiling pan and toss with olive oil
  3. Let roast in oven at 350F until done (fairly soft in middle)
  4. In a blender add garlic buds, butter and vegetable stock
  5. While blending slowly and carefully add chunks of sweet potato to blend
  6. Take mixture and spoon it into a nonstick spring loaded pan
  7. Bake at 350F for about 15 minutes until mixture rises and sides bubble and brown
  8. Let both heart cool for approximately 10 minutes
  9. As the mixture cools it will shrink removing itself from the sides of the pan
  10. Slide a knife around the edges and release the spring

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