For the cauliflower crumb:
1/2 medium head cauliflower cut into florets
1/3 cup of Parmigiano-Reggiano cheese grated
1 tablespoon of extra virgin olive oil
1 teaspoon of dried basil
1/4 teaspoon of salt
For the mashed potatoes:
3 pounds of Russet potatoes peeled and cut into 1-inch pieces
1 cup of half and half
6 tablespoons of unsalted butter
1 teaspoon of salt
1/4 teaspoon of ground white pepper
- Preheat the oven to 425F.
- For the cauliflower, place the florets in the bowl of a food processor and pulse until the size of small grains of rice. Transfer to a bowl and mix in the cheese, oil, basil and salt. Spread onto a large baking sheet in a single layer. Bake 10 minutes then stir the cauliflower. Bake an additional 8-10 minutes, stirring cauliflower again after 5 minutes, until golden brown (there may be spots that aren’t brown and that’s normal). Remove from the oven.
- Combine the potatoes in a large saucepan with enough cold water to cover by 2-inches. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer, uncovered, until the potatoes are very tender, 14-16 minutes. Drain the potatoes then return to the saucepan. Meanwhile, combine the half and half and butter in a small saucepan and heat over medium until the butter melts and the mixture is hot. Add the butter mixture, salt and pepper to the potatoes and mash until smooth.
- Transfer the potatoes to an oval au gratin dish. Top evenly with the cauliflower and serve warm.