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1 small head cauliflower, broken into flowerlets

2/3 cup whipping cream

2/3 cup milk

3 ounces (1 cup) Cantal or Gruyere cheese, coarsely grated

1/4 cup chervil or Italian parsley, minced

Salt and pepper, to taste


  • Bring 2 quarts of water to a boil with 1 teaspoon kosher salt. Add the cauliflower pieces, return water to the simmer and cook until a knife pierces the stems easily, about 10 minutes.  Drain.  Arrange pieces in a shallow casserole with flowery-side up.


  • Preheat the oven to 375 degrees.  Combine the cream and milk in a saucepan and bring it just to the simmer.  Off the heat, stir in the cheese and herbs.  Season with salt and pepper to taste.


  • Pour the cheese mixture over the cauliflower.  Bake for 5 minutes.  Reset the oven to a low broil.  Continue to cook until the surface is lightly browned, about 5 minutes. Serve immediately.


Adapted from a recipe from  Le Campapier by by Nathalie Thevenet.