MFK Fisher’s Cauliflower Gratin from The Gastronomical Me. I make it at least once per month and honestly, it’s all I have for dinner. Make sure the florets are no larger than 1-inch. I add a small amount of minced garlic and a pinch of nutmeg - you will regret neither. It’s one of the most delicious things ever and the leftovers are fab the next day.

Ingredients

1 small head cauliflower (or ½ head large caulflower)

Heavy cream (I often sub in half and half and it works great too)

Good quality cheese, such as Gruyère or sharp cheddar

Salt and pepper to taste 

1. Prep the cauliflower. Wash the cauliflower and separate the head into florets and stems.

2. Boil the cauliflower. Place the florets into a large pot of boiling, salted water and boil for only one to two minutes until just tender. Drain thoroughly.

3. Prepare the dish. Lightly coat a casserole dish with cooking spray or butter. Arrange the drained cauliflower in the dish.

4. Add the cream and cheese. Drizzle heavy cream over the cauliflower and season with salt and pepper. Grate the cheese evenly over the top.

5. Bake the gratin. Bake in an oven preheated to 375°F for 20-30 minutes, or until the top is brown and bubbly.

6. Let it rest. For about 10 minutes - it will still be hot, but the cauliflower will soak up any remaining cream.