Elevate Your Brunch: The Ultimate Cauliflower and Smoked Cheddar Strata
A Culinary Masterpiece from Rebecca Wellman
Celebrated author Rebecca Wellman introduces a magnificent strata recipe, emphasizing its versatility as a perfect companion to a crisp green salad and savory bacon. She specifically recommends using high-quality sourdough bread, drawing inspiration from the exceptional bakeries in Victoria.
Essential Components for Your Strata
To create this delectable strata, you will need one medium head of cauliflower, two tablespoons plus one teaspoon of olive oil, two teaspoons plus a pinch of kosher salt, freshly ground black pepper, five cups of day-old sourdough bread cut into one-inch cubes, and two cups of packed hearty greens such as kale, chard, or mustard greens, stemmed and roughly chopped. Additionally, gather two finely minced garlic cloves, five large eggs, one and three-quarter cups of whole milk, three-quarters of a cup of whipping cream, one tablespoon of Dijon mustard, one-quarter teaspoon of freshly grated nutmeg, one and a half cups of shredded smoked cheddar, three tablespoons of finely chopped soft herbs like tarragon, chives, and/or basil, one teaspoon of finely chopped fresh thyme leaves, and butter or olive oil for greasing the pan.
Crafting Your Savory Strata: Step-by-Step Guide
Begin by preheating your oven to 425°F and lining a sheet pan with parchment paper. Toss the cauliflower florets with two tablespoons of olive oil, one teaspoon of salt, and a generous grind of pepper. Spread them evenly on the prepared sheet pan and roast for approximately 25 minutes until they are tender and golden at the edges. Once roasted, transfer the cauliflower to a bowl.
Preparing the Bread and Greens
Reduce the oven temperature to 350°F. Spread the sourdough bread cubes onto a clean sheet pan and toast them until dry and crisp, tossing once halfway through, for a total of 8 to 10 minutes. Set the toasted bread aside to cool, ensuring the oven remains on. While the bread is toasting, heat the remaining oil in a large frying pan over medium-high heat. Sauté the greens and minced garlic until they are tender and wilted, about 2 to 3 minutes, then stir in a pinch of salt and set aside to cool.
Assembling and Baking Your Strata
In a large bowl, whisk together the eggs, milk, cream, Dijon mustard, nutmeg, the remaining one teaspoon of salt, and a grind of pepper until the mixture is smooth. Gently fold in the roasted cauliflower, sautéed greens, toasted bread cubes, shredded cheese, and fresh herbs. Mix everything carefully until all ingredients are evenly coated. Allow the mixture to sit for about 20 minutes, stirring occasionally, to ensure the bread fully absorbs the liquid and becomes soft.
Final Steps for a Perfect Finish
Grease a 9-inch springform pan with a thin layer of butter or olive oil. Place the pan on a sheet pan lined with parchment paper. Pour the cauliflower mixture into the prepared springform pan and press it gently into an even layer. Bake the strata for 60 to 70 minutes, or until it is puffed, golden brown, and the custard is completely set with no visible liquid. For an extra golden top, place the strata under the broiler for 3 to 5 minutes. Let it rest for 20 minutes before carefully releasing it from the springform pan. Slice and serve this delightful creation.