This simple , flavorful dish is comfort food at its finest, and preparation is a breeze. The cauliflower is steamed, then bathed in a sauce of cream and garlic, topped with grated cheese and baked until bubbly and golden.
The gratin may be served as a side dish or as the main course of a vegetarian meal. For best results, choose a cheese like Comté or Gruyère. The quantities below, using a whole cauliflower, will serve 4-6 people. For a smaller group, halve the recipe.
1 cup (20 cl) crème fraîche or heavy cream
1 clove garlic
1/4 tsp. salt, or more to taste
freshly ground black pepper
1 tsp. olive oil
4 ounces (120 g) Comté, Gruyère or a similar cheese
Preheat the oven to gas mark 6 (350 F, 180 C).
Rinse the cauliflower. Slice away the leaves and stem. Cut the cauliflower in half and remove the core. Break into flowerets. Cut the larger flowerets in half.
Place in a steamer and steam until tender, about 10 minutes.
While the cauliflower is steaming, make the sauce. Measure the cream into a bowl large enough to accommodate the cauliflower. Peel and mince the garlic and add. Season with salt and grind on some black pepper. Stir to blend.
When the cauliflower is tender and still warm, add it to the sauce. Stir well.
Oil a gratin dish or baking dish with the olive oil. Add the cauliflower mixture.
Grate the cheese, using the large holes of your grater. Sprinkle over the cauliflower.
Bake for 20-30 minutes until the gratin is bubbly and golden brown. The baking time depends on your oven, so check regularly. Serve piping hot.