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.