- 1 cauliflower (about 2 1/2 lb.) or 2 quarts cauliflower florets
- 1 cup whipping cream
- 1/2 teaspoon fresh-ground pepper
- 1 1/2 cups (6 oz.) shredded gruyère cheese
- calories 252
- caloriesfromfat 79 %
- protein 11 g
- fat 22 g
- satfat 13 g
- carbohydrate 5 g
- fiber 1.8 g
- sodium 120 mg
- cholesterol 75 mg
How to Make It
Break cauliflower into florets, discarding core and leaves. Rinse florets.
In a 4- to 5-quart pan over high heat, bring about 3 quarts water to a boil. Add cauliflower and cook until just tender when pierced, 5 to 8 minutes.
Drain cauliflower and arrange in a shallow 1 1/2-quart casserole.
Add cream to the empty pan and boil over high heat until it's reduced to 1/2 cup, stirring often, about 5 minutes.
Drizzle cream over cauliflower, sprinkle with pepper, and cover evenly with cheese.
Bake in a 425° oven just until cheese is lightly browned, 4 to 6 minutes. Add salt to taste.