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Yield:4 to 6 servingsLevel:EasyIngredientsFOOD AND FUNUnsalted butter, for dish, plus 1/2 stick (4 tablespoons), cut into 1/2-inch pieces3 slices day-old sourdough bread or 2 cups bread crumbs3/4 cup heavy cream1 teaspoon all-purpose flour1/4 cup capers, rinsed and drained8 ounces bacon, cooked until crispy and cut into 1/2-inch pieces1 cup grated Gruyere, dividedKosher salt and freshly ground black pepper1 pound cauliflower, trimmed and cut into floretsOlive oil, for drizzlingDirectionsPlace an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter an 8 by 8-inch casserole dish. Set aside.In the bowl of a food processor, blend the bread until it forms into crumbs.In a large non-stick skillet, heat the butter over medium heat. Add the bread crumbs and cook, stirring constantly until all the butter has been absorbed and the bread crumbs are toasted, about 1 to 2 minutes.In a medium bowl, whisk together the cream and flour. Add the capers, bacon and 1/2 cup of the Gruyere. Season with salt and pepper, to taste.Bring a medium saucepan of water to a boil over high heat. Add the cauliflower and cook for 2 minutes. Drain the cauliflower and toss with the cream mixture. Pour the cauliflower mixture into the prepared baking dish. Sprinkle with the bread crumbs and remaining 1/2 cup of cheese.Drizzle with olive oil and bake for 35 to 40 minutes until the cheese has melted and the top is golden brown.© 2014 Television Food Network, G.P. All Rights Reserved.Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/cauliflower-and-bacon-gratin-recipe.print.html?oc=linkback

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