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