M.F.K. Fisher Memorial Cauliflower Casserole

Recipe from


Nutritional 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


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


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.