1 head cauliflower, broken into florettes
1 1/2 tsp sea salt
1 cup heavy cream
1/2 cup shredded cheese (cheddar or swiss)
Put culiflower in a pan with one inch of water. Bring to boil; cover and reduce heat. Cook for about 6 minutes, until tender crisp. Add cauliflower to greased 2 quart baking dish. Pour cream over cauliflower. Sprinkle cheese and salt over the top of cauliflower. Mix lightly with spoon. Bake at 350 for 30 minutes.
Recipe from Erica
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