Serves: Makes 4 to 6 servings
- 1 medium head cauliflower
- 5 tablespoons extra-virgin olive oil
- ¾ teaspoon kosher salt 1 cup fresh coarse bread crumbs
- 1 cup (3 ounces) grated Gruyère cheese
- Pinch of nutmeg, preferably freshly grated
- Freshly ground black pepper ¾ cup heavy cream
Procedures:Here's a scrumptious way to get your fill of cauliflower and practice cutting florets. Commercially packaged bread crumbs are too powdery for this dish; make your own in a food processor or request them from your local bread bakery.
- Preheat the oven to 450°F.
- Trim the cauliflower and cut it into florets that are 1½ inches wide at their widest point. Put the florets on a small baking sheet, drizzle with 3 tablespoons of the oil, and sprinkle with ½ teaspoon of the salt. Toss to coat. arrange the florets cut side down. Roast until the florets are just barely tender and golden brown on the bottom, 20 to 25 minutes. Remove from the oven and keep the oven on.
- Combine the bread crumbs, the remaining 2 tablespoons oil, and the remaining ¼ teaspoon salt in a medium bowl. Stir well. add the cheese and stir to combine.
- Distribute the cauliflower evenly in an 8-cup baking dish (7 by 11-inch works well). Sprinkle the nutmeg over the florets, along with a few grindings of pepper. Top with the cream. distribute the bread crumb mixture evenly on top. bake until the topping is golden and crispy and the cream has thickened a little, 15 to 20 minutes. Remove from the oven and let rest about 10 minutes before serving. Serve warm or at room temperature.