Ingredients
-
1 medium cauliflower, separated into florets
-
1 1/2 ounces parmesan cheese, finely grated,plus
-
1 1/2 tablespoons extra parmesan cheese, to finish
-
1 1/2 ounces gruyere, finely grated
-
3 tablespoons creme fraiche
-
2 bay leaves, torn in half
-
freshly grated nutmeg
-
2 spring onions, finely chopped,including the green parts
-
1 pinch cayenne pepper
-
salt & freshly ground black pepper
Instructions
- Preheat the grill to its highest setting.
- Place the florets and a few of the inner leaves in a steamer with the pieces of bay leaf tucked amongst it.
- Pour in some boiling water from the kettle, sprinkle over some freshly grated nutmeg and salt, then cover and steam until tender.
- This should take about 12 minutes.
- After this time, test the thickest parts with a skewer to see if they are tender, then remove it to the baking dish and cover with a cloth to keep warm.
- Now pour 3 fl oz of the steaming water into a saucepan, add the crème fraîche and simmer.
- Whisk well until it has thickened very slightly, then add the cheeses.
- Heat this gently for about a minute, whisking, until the cheeses have melted.
- Season the sauce to taste and pour over the cauliflower.
- Scatter the spring onions and remaining parmesan over the dish, then sprinkle with the cayenne.
- Finally, place the dish under the hot grill until the cauliflower has browned and the sauce is bubbling.