The Most Voluptuous Cauliflower

Recipe from Anne Rosenzweig

Adapted by Ruth Reichl

Published March 3, 1998

Total Time
20 minutes
Rating
4(26)
Comments
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—Ruth Reichl

Featured in: Critic's Notebook; Cauliflower: From Dowager to Debutante

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Ingredients

Yield:4 servings

  • 1 head cauliflower, cut into florets

  • 2 tablespoons unsalted butter

  • 1 ¼ cups heavy cream

  • 1 ½ cups grated Gruyere cheese

  • Salt and freshly ground black pepper

  • ¼ cup mascarpone cheese

  • ½ cup grated Parmesan cheese

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

11 grams carbs; 181 milligrams cholesterol; 667 calories; 16 grams monosaturated fat; 3 grams polyunsaturated fat; 36 grams saturated fat; 59 grams fat; 1 gram trans fat; 3 grams fiber; 696 milligrams sodium; 27 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 450 degrees. Place about half an inch of water in a pot fitted with a steaming basket, and bring the water to a boil over high heat. Add cauliflower, and steam until crisp-tender, 3 to 5 minutes.

  2. Step 2

    In a medium heavy saucepan over low heat, heat the butter, cream and 1 cup of the Gruyere until bubbling. Season to taste with salt and pepper. Add the cauliflower, and heat for 2 minutes.

  3. Step 3

    In a shallow 2-quart baking dish, spread the cauliflower, and sprinkle with the remaining Gruyere. Season with salt and pepper. Dot with mascarpone and sprinkle with Parmesan. Bake in the preheated oven for 1 minute. Increase heat to broil, or remove to separate broiler about 6 inches from heating element. Broil until surface is golden brown, 1 to 2 minutes. Serve immediately.

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Ratings

4 out of 5
26 user ratings
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Comments

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Amateur Hour in Seattle

Agree with prior comments. cheese sauce was too thin. Food52 has a very similar recipe (Cauliflower with Mornay Sauce) which thickens the sauce with a roux before adding the cream, I think that is probably the way to go. The flavors however, are all there. I like the quick steam on the cauliflower before throwing into the sauce. Felt like a bit of nutmeg or kirschwasser was needed -- the gruyere immediately gets my fondue senses activated..

SDCook

This was good not great. The problem seemed to be too much cream. The sauce was watery.

Leslie

Great flavor but a bit disappointed that the sauce was very runny. I would probably reduce the amount of cream next time, but then I love cheese.

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Credits

Adapted from Anne Rosenzweig, the Lobster Club

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