M.F.K. Fisher Memorial Cauliflower Casserole

Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 252
  • Calories from fat: 79%
  • Protein: 11g
  • Fat: 22g
  • Saturated fat: 13g
  • Carbohydrate: 5g
  • Fiber: 1.8g
  • Sodium: 120mg
  • Cholesterol: 75mg


  • 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


  1. 1. Break cauliflower into florets, discarding core and leaves. Rinse florets.
  2. 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. 3. Drain cauliflower and arrange in a shallow 1 1/2-quart casserole.
  4. 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. 5. Drizzle cream over cauliflower, sprinkle with pepper, and cover evenly with cheese.
  6. 6. Bake in a 425° oven just until cheese is lightly browned, 4 to 6 minutes. Add salt to taste.
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