Cauliflower & Kale Gratin
- 1 ¾ pounds curly kale (about 3 bunches)
- 2 small heads cauliflower
- 5 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 cups milk
- 2 cloves garlic, finely sliced
- 1 cup heavy cream
- 1¾ cups panko bread crumbs
- 1½ tablespoons extra virgin olive oil
- ½ cup grated Parmesan
Tear kale leaves from stems and centre ribs, then discard stems and ribs. Cut and discard greens and core from cauliflower, then cut cauliflower into 1½-inch florets. Have ready a large bowl of ice water. Butter baking dish. Cook kale in a pasta pot of boiling salted water, uncovered, in 2 batches until almost tender, about 3 to 5 minutes per batch. Transfer with a slotted spoon to ice water to stop cooking, then transfer with tongs to a colander to drain. Gently squeeze excess water from kale by handfuls and transfer to baking dish. Cook florets in 1 batch in pot until crisp-tender, about 3 to 6 minutes, then transfer with slotted spoon to ice water to stop cooking and drain well in colander. Nestle cauliflower in kale.
Preheat oven to 375°F with rack in lower-third.
Melt butter in a 3-quart heavy saucepan over medium-low heat, add garlic & sweat slightly.
Whisk in flour, then cook roux, whisking frequently, 3 minutes. Whisk in milk and cream and bring to a boil, whisking constantly. Reduce heat and simmer béchamel sauce, whisking occasionally, 5 minutes, then stir in 1 ½ teaspoons salt and ¼ teaspoon pepper.
Pour sauce over the kale and cauliflower. Toss together bread crumbs, oil, cheese, and 1/8 tsp each salt and pepper, then sprinkle evenly over mixture and bake gratin in oven until sauce is bubbling and crumbs are golden, 40 to 45 minutes. Remove from the oven & serve immediately.
Crumb mixture can be made 2 days ahead and chilled in an airtight container.
Kale and cauliflower in sauce can be assembled 1 day ahead without crumb topping and chilled, covered.
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