Twice-Baked Potatoes with Cauliflower and Cheese
This is a recipe that nods at a lesson taught by the British writer Nigel Slater, which is to poach the cauliflower in bay-leaf scented milk while the potatoes bake. The soft florets are then mashed in with the potato flesh and a healthy splash of the cooked milk. Add butter. Top with cheese.
1 hr 15 mins total time
30 mins active time
- 4 large baking potatoes
- 1 tsp olive oil
- Kosher salt
- 1 small head of cauliflower
cut into florets
- 3 cups milk
- 2 bay leaves
- 4 tbsp unsalted butter
- 1 cup grated parmesan cheese
- 1Insert the wire rack into position 6 and set oven to 425°F Bake. While the oven heats, continue to the next step.
- 2Scrub potatoes under running water; dry them, and rub the skin of each with the oil and a little salt. Pierce the skin of each in three or four places with the tines of a fork. Transfer potatoes to a sheet pan.
- 3Place the sheet pan in the preheated oven and start the timer.
- 4While the potatoes are baking, put the cauliflower into a saucepan set over medium-high heat, and add the milk and bay leaves. Heat until almost boiling, then reduce flame to low, and simmer until tender, approximately 20 minutes.
- 5Bake until the potatoes offer no resistance when a knife is inserted in their centers. If not, give it a bit more time.
- 6When the potatoes are done, remove them from the oven, slice them open down the middle and use a spoon to scrape out their flesh into a bowl. Add the butter, the cauliflower and a healthy splash of the milk, and mash to combine.
- 7Spoon the mixture back into the empty jackets, place on a baking sheet and shower with cheese.
- 8Insert the wire rack into position 6 and set oven to 425°F Bake. While the oven heats, continue to the next step.
- 9Return to the oven and start the timer.
- 10Bake until the cheese is melted and golden. If not, give it a bit more time.