INGREDIENTS
1 medium cauliflower - broken into small florets1 medium cauliflower - broken into small florets
240 ml (1 cup) double (heavy) cream240 ml (1 cup) double (heavy) cream
150 g (1 1/2 cups) Mature/strong Cheddar cheese, - grated (use a vegetarian version if required)150 g (1 1/2 cups) Mature/strong Cheddar cheese, - grated (use a vegetarian version if required)
1/4 tsp salt1/4 tsp salt
1/2 tsp black pepper1/2 tsp black pepper
1 tbsp fresh parsley - finely chopped1 tbsp fresh parsley - finely chopped
INSTRUCTIONS
Preheat the oven to 200C/400F.
Bring a pan of water to the boil
Place the cauliflower florets in a steam basket over the top and place a lid on the pan, or place the cauliflower directly in the boiling water if you don't have a steam basket.
Turn the water down to a simmer and simmer for 5 minutes until the cauliflower is tender but not soggy.
Drain the cauliflower.
Pour 2 tbsp of the cream in a baking dish and sprinkle on 2 tbsp of the grated cheese.
Add half of the cauliflower, then top with half of the remaining cream and quarter of the remaining cheese.
Sprinkle on half of the salt and pepper.
Top with the remaining cauliflower, then pour on the remaining cream. Sprinkle on the rest of the cheese, salt, and pepper.
Place in the oven for 15-20 minutes until the cheese is golden and bubbly.
Remove from the oven and sprinkle with the chopped parsley before serving.