Cauliflower Gratin<br /><br />Ingredients<br />1 large head cauliflower, cut into florets<br />1 cup (250 mL) 35% cream<br />1 tablespoon (15 mL) AP flour<br />1 cup (250 mL) grated Parmesan<br />Coarse salt and ground pepper<br />½ cup (120 mL)fresh breadcrumbs<br />1 tablespoon (15 mL) unsalted butter, cut into small pieces<br /><br />Directions<br />Preheat oven to 400ºF. In a large bowl, combine cauliflower, 35% cream, flour, and ¾ cup (180 mL) grated Parmesan. Season with salt and pepper and toss to combine. Transfer mixture to a 2-quart (2L) baking dish, cover tightly and bake 30 minutes. <br /><br />In a small bowl, combine ¼ cup (60 mL) grated Parmesan and breadcrumbs. Sprinkle over cauliflower. <br /><br />Dot with butter and bake, uncovered, until top is golden brown and cauliflower is tender when pierced with a knife, around 10 to 15 minutes.
