Cauliflower with Parmesan Cream

This decadent cauliflower gratin made with the Parmesan cheese and cream is the perfect addition to any roast dinner.  It is simply divine!  

• Difficulty: Easy
• Category: Side Dishes, Sunday Roasts
• Cuisine: British
• Cooking Method: Oven Baked

Ingredients

• 1 large cauliflower (cut into bite-size pieces)
• 600 ml double cream
• 60 g Parmesan cheese
• sea salt & pepper (freshly ground)

For the Herb Breadcrumb

• 70 g sourdough bread
• 1 small garlic clove (peeled & chopped)
• 1 tbsp flat leaf parsley
• 1 tsp fresh thyme leaves
• 1 tsp fresh rosemary leaves
• 1 tbsp Parmesan cheese
• sea salt & pepper (freshly ground)

Instructions

1. Preheat oven to 200°C/Fan 180°C/Gas mark 6.
2. Add the cauliflower and cream to a large pan and bring to the boil, reduce to a simmer and cook for 10-12 minutes or until tender. Remove the cauliflower with a slotted spoon and set aside.
3. Now add the Parmesan to the cream and return to the boil then reduce to a simmer for 5-10 minutes or until the cream thickens.
4. Return the cauliflower to the cream mixture and season to taste. Spoon the cauliflower and Parmesan cream into an ovenproof dish and sprinkle over the herb breadcrumbs.
5. Place in the oven for 5-10 minutes until golden and the sides are bubbling. Enjoy!