Recipes from the Heart, great for the Tummy!
The Most Voluptuous Cauliflower
(submitted by: Jennifer W.)
1 head cauliflower, cut into florets
2 tablespoons unsalted butter
1-1/4 cups heavy cram
1-½ cups grated Gruyere cheese
salt and freshly ground black pepper
1/4 cup mascarpone cheese
½ cup grated Parmesan cheese
Preheat oven to 450 degrees.
Place about half inch of water in pot fitted with a steaming basket, and bring the water to boil over high heat. Add cauliflower, and steam until crisp-tender, 3 to 5 minutes.
In a medium heavy saucepan over low heat, heat butter, cream, and 1 cup of the Gruyere until bubbling. Season to taste with salt and pepper. Add cauliflower, and heat for 2 minutes.
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 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.
(May use half broccoli or mixture veges.–carrots, etc.)