Cauliflower Gratin

Ingredients:

1-2 heads cauliflower, florets removed

butter, for cover dish

1/2 cup Gruyere cheese (or substitute cheddar), grated

1 large shallot, finely diced

2 cloves garlic, sliced thin

1 sprig fresh thyme, leaves pulled and finely chopped

1/2 cup Parmesan cheese, finely grated

salt, for boiling and for seasoning

1 cup heavy cream

olive oil, enough to drizzle across top of casserole dish

Directions:

Preheat oven to 425 degrees. Bring a large pot of water to a rapid boil, salt heavily and add cauliflower. Cook until just tender. Remove and place in ice bath to cool, drain and dry. Reserve.

Butter sides and bottom of 9x13 baking dish. Add 1/3 of the cauliflower, topped with 1/3 of Gruyere, sprinkle with shallots, garlic and thyme, seasoning each layer with salt. Repeat layers like this until all cauliflower is used. Pour cream around edges until just below top layer. Top with Parmesan cheese and drizzle with olive oil. x

Bake at 425 degrees until heated thru and top is golden brown.