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M.F.K. Fisher Memorial Cauliflower Casserole

Yield Makes 6 servings

Ingredients

  • 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
  • Salt

Nutrition Information

  • 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

  1. Break cauliflower into florets, discarding core and leaves. Rinse florets.

  2. 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.

  3. Drain cauliflower and arrange in a shallow 1 1/2-quart casserole.

  4. Add cream to the empty pan and boil over high heat until it's reduced to 1/2 cup, stirring often, about 5 minutes.

  5. Drizzle cream over cauliflower, sprinkle with pepper, and cover evenly with cheese.

  6. Bake in a 425° oven just until cheese is lightly browned, 4 to 6 minutes. Add salt to taste.