Well, it is really tasty, I have to say....for cauliflower. If you like cauliflower already, you are going to *love* this. If you don't, well, it will make cauliflower a bit more tolerable. (I'm really selling this, aren't I?)
The crunchy bread crumbs, the melted cheese, and the creamy finish serve as a tasty backdrop to the still-slightly-crunchy cauliflower, the way the major cast members of a gratin are prone to do. Serve it along with some of your favorite things, and it becomes a nice well-rounded dish. We had ours with grilled chicken and roasted brussels sprouts. Yum.
adapted from Food Network Magazine
serves 4 as a side dish
1 small head cauliflower, cut into florets
1/2 cup half & half
1/2 teaspoon dry mustard
pinch of salt
1/2 cup shredded cheese (gruyere or mozzarella works)
1/3 cup whole wheat bread crumbs
1. Preheat oven to 350. Place the cauliflower florets in a shallow baking dish or casserole.
2. Whisk together the half & half, mustard, and salt in a small bowl. Pour over the cauliflower. Top with shredded cheese and bread crumbs.
3. Bake for 45 minutes, or until the cauliflower is easily pierced with a fork but still has a bit of crunch, and the topping is brown and crunchy. Serve hot.