Company Cauliflower Gratin

By Lizthechef
October 1, 2010
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Author Notes: This rich gratin holds its own when paired with hearty main dishes being served this time of year. Despite its simple assembly, it makes an elegant addition to a fall or winter dinner party menu.Lizthechef

Serves: 4, generously

  • 1 large head of cauliflower
  • 1 cup Fontina, grated
  • 1/2 cup Parmesan, grated
  • 1/2 cup Roquefort, crumbled
  • 1 cup heavy cream
  • kosher salt and ground white pepper
  • sweet paprika
  1. Preheat oven to 400 degrees.
  2. Cut the cauliflower into florets. Set aside.
  3. In a medium-sized bowl, combine the three cheeses. Set aside.
  4. In a flat baking dish, arrange the cauliflower florets in a single layer.
  5. Sprinkle the cheese evenly over the cauliflower.
  6. Pour the cream over the cauliflower-cheese mixture.
  7. Season with salt, pepper and sweet paprika.
  8. Bake uncovered for thirty minutes, until cauliflower can be easily pierced with a fork. Serve immediately.

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