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Recipe Summary test

Makes 6 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

252 calories; calories from fat 79%; protein 11g; fat 22g; saturated fat 13g; carbohydrates 5g; fiber 1.8g; sodium 120mg; cholesterol 75mg.