M.F.K. Fisher Memorial Cauliflower Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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