Ingredients
Check off ingredients as you go
- 1 kg (2.2 lb) cauliflower florets, fresh or frozen
- 300 ml (1¼ cups) heavy cream
- 300 ml (1¼ cups) milk
- 80 g (¾ cup) grated Parmesan
- 25 g (2 Tbsp) butter
- 1 Tbsp cornstarch (cornflour)
- 1 generous pinch nutmeg
- homemade garlic and herb breadcrumbs
- Salt and pepper
- Cook the cauliflower florets in a large pot of water (a little more water than cauliflower, by volume) or steam them, for about 15 minutes. They should be tender but still hold their shape. Drain.
- Meanwhile, preheat the oven to 180°C (350°F). Lightly butter a gratin dish (round, or a 30×20 cm / 12×8 inch rectangular one, for example) and sprinkle in 3 Tbsp of the herb breadcrumbs. In a bowl, mix the milk and cream, then add the cornstarch, stirring to dissolve it. Season with salt and pepper and add a pinch of nutmeg.
- Tip the drained cauliflower into the dish, pour over the cream and milk mixture, then sprinkle with the Parmesan and 2 to 3 Tbsp of the herb breadcrumbs. Bake in the middle of the oven for 40 minutes, until a light golden crust forms on top.
Serve hot or warm with a big green salad.
Tips and variations
- You can skip the breadcrumbs and simply rub the bottom of the dish with garlic.
- The cream and milk can be replaced with a béchamel sauce, as in the spinach and ricotta lasagna.