Cauliflower Welsh

from the kitchen of Chef Paul Prudhomme

Makes 8 servings

ingredients
2 heads cauliflower (each about 1 1/2 to 2 pounds)
1 quart chicken stock
1 tablespoon plus 1 teaspoon Chef Paul Prudhomme's Vegetable Magic
1/2 pound sliced bacon, minced
3/4 cup raisins
1/2 cup pecan pieces, dry roasted
1/4 cup very dry bread crumbs
1 cup finely chopped green onions
1/2 cup canned diced green chiles
1 cup heavy cream
3 cups grated cheddar cheese
how to prepare

Remove any leaves from the base of the cauliflower heads and trim stalks if necessary so heads will sit level. Place the cauliflower heads side by side in a large pot containing the stock. Sprinkle ½ teaspoon of the Vegetable Magic evenly on top of each head. Cover pan and cook over high heat until cauliflower is fork tender, about 15 minutes. Drain well, reserving 1 cup of the stock, and place the heads of cauliflower on a large lipped serving platter. Set aside in a warm place.

Meanwhile, fry the bacon in a large skillet over high heat until very brown. Add the raisins, pecans and the remaining 1 tablespoon Vegetable Magic; mix well. Let cook about 1 to 2 minutes, stirring occasionally. Remove from heat and stir in about 2 tablespoons bread crumbs (if after stirring you still see a lot of bacon grease, add the remaining 2 tablespoons bread crumbs). Stir in the green onions and green chiles. Return to high heat and cook for 5 minutes. Stirring occasionally and scraping pan bottom well. Add the reserved 1 cup stock and the cream, stirring until any sediment stuck to pan bottom is dissolved. Cook about 2 minutes, stirring occasionally. Remove from heat. Add the cheese and stir until cheese is melted. Serve immediately.

To serve, spoon half of the sauce over each head of cauliflower and place the platter on the table before dividing into portions.