Whole Baked Cauliflower in Parmesan Cream

This is my new favourite way to do cauliflower in cheese sauce.  I don't waste a morsel of the cauliflower and no need to make a bechamel sauce. The sauce is literally equal parts cream and finely grated Parmesan cheese! The cauliflower including the leaves are steamed until al dente. Then it is just a matter of popping your steamed cauliflower in a baking dish and pouring seasoned Parmesan cream all over it. Extra grated Parmesan grated on top is a must and I like to finish it off with a good drizzle of truffle oil before baking in the oven until golden and bubbling.  Simple and luxurious.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Side Dish
Servings 2

Ingredients
  

  • 1 small to medium cauliflower washed
  • 250 ml cream
  • 1 c (250 ml) finely grated Parmesan
  • Salt and pepper to taste
  • Extra Parmesan for sprinkling
  • Optional truffle oil for drizzling

Instructions
 

  • Preheat oven to 200°C.
  • Trim the stalk and leaves off the cauliflower and set aside.
  • Steam the cauliflower for 15 minutes (in a closed pot with enough water) or until al dente. For the last 2 minutes, add the stalks and leaves to steam briefly.
  • Meanwhile, combine the cream and Parmesan. Season to taste.
  • Place steamed cauliflower into a baking dish.  Arrange the lightly steamed stems and leaves around it. Pour the Parmesan cream over the cauliflower.
  • Sprinkle with extra Parmesan and drizzle with optional truffle oil.
  • Bake for 20 minutes.
  • Serve immediately!

Notes

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