Ingredients

Method

• 1 T butter, softened
• 1 kg cauliflower, trimmed and cut into florets
• sea salt and freshly ground black pepper, to taste
• 1½ cups pouring cream
• 125 g Gruyère, grated
• 125 g Parmesan, grated
• 2 T olive oil
• sage leaves a handful, for serving

Method

Ingredients

1. Preheat the oven to 180°C.

2. Brush a 30 cm ovenproof dish with butter, arrange the cauliflower florets evenly in the dish, and season. Roast the cauliflower for 15 minutes, then remove from oven.

3. Pour over the cream and top with both cheeses, then bake for a further 30 minutes, or until the cheese is bubbling and golden brown.

4. Heat the olive oil in a small frying pan and fry the sage leaves, a few at a time, until crispy. Drain on kitchen paper. Scatter over the cauliflower just before serving.

Find more cauliflower recipes here.

Photographs: Jan Ras 
Production: Abigail Donnelly
Food Assistant: Lerato Motau