- 6
Ingredients
- 2 2 2 pounds (1 head) cauliflower, stalk and stems removed
- 1/2 1/2 1/2 cup heavy cream
- 1/2 1/2 1/2 cup sharp cheddar cheese, grated
- 1/2 1/2 1/2 cup parmesan cheese, grated
- 1/3 1/3 1/3 cup Gruyere cheese, grated
- 1/3 1/3 1/3 cup breadcrumbs
- 3 3 3 large eggs, lightly beaten
- 1 1 1 teaspoon Herbs de Provence
- 1/4 1/4 1/4 teaspoon ground nutmeg
- fresh dill, chopped, garnish
- to salt and freshly ground pepper, to taste
Preparation
Step 1
Serves 6-8
Pre-heat oven to 400º F and lightly grease a large baking dish with butter or nonstick spray.
Place cauliflower in a microwave-safe dish, cover and microwave on high for 4 minutes. Keep covered and let rest another 5 minutes. Then uncover and rest for another 5.
In a large bowl, mix together cheeses, breadcrumbs, eggs, nutmeg, herbs, salt and pepper.
In a small saucepan, warm heavy cream over medium heat for 3-5 minutes, but don’t let it boil.
Once hot, pour cream into the cheese mixture and stir to incorporate.
Repeat with remaining florets and transfer cauliflower curds to the cheese mixture.
Stir until all cheese is melted and mixture is semi-smooth.
Pour into greased baking dish and bake for 20 minutes, or until molten and bubbly.