About
Lightly blanched cauliflower is drenched with rich cream and salty parmesan cheese then bake and broiled to perfection!
Ingredients
- 12 ounce cauliflower, raw
- ½ teaspoon coarse kosher salt by morton
- ⅓ cup heavy cream
- ¼ cup, grated parmesan cheese
Instructions
- Preheat an oven to 400 F. Prepare a medium stock pot with water and bring it to a boil. Once water is boiling, add a good pinch of salt to the water and drop the cauliflower in. If you like your veggies to have some texture, cook for 30 seconds, if not add another 30 seconds. Then remove the cauliflower from the water with a slotted spoon making sure to drain all the water off. You can place drained cauliflower on paper towels first before adding them to the baking dish.
- Place cauliflower into a loaf sized baking dish, top with kosher salt. Top with cream and cheese.
- Bake for 10 minutes and then broil for 3-4 until nice and browned.
Nutrition Facts
- Servings: 4
- Calories: 116.4kcal/486.9kJ (per serving)
- Fat: 9.2g (per serving)
- Carbs: 5.0g (per serving)
- Protein: 4.7g (per serving)
