Called Cauliflower Casserole Dijon, since M.F.K. Fisher was describing her creating this dish in Dijon, France in the 30's.

 

 

Cauliflower Casserole Dijon


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 gruyere cheese
Salt (optional)

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

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.

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

Add cream to the empty pan and boil over high heat until it's reduced to 1/2 cup, stirring often, about 5 minutes.

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

Bake in a 425F. oven just until cheese is lightly browned, 4 to 6 minutes. (No need to add salt to this.  If you do like a bit of salt, add it, to taste, at the end.)

 

 

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