YieldsMakes 6 servings

How to Make It

Step 1
1

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

Step 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.

Step 3
3

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

Step 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.

Step 5
5

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

Step 6
6

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

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

Step 1
1

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

Step 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.

Step 3
3

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

Step 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.

Step 5
5

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

Step 6
6

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

M.F.K. Fisher Memorial Cauliflower Casserole
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