Parmesan-and-Gruyère cauliflower cheese

Name: Parmesan-and-Gruyère cauliflower cheese
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8 servings
Ingredients: 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

Description: “Is Christmas even Christmas without cauliflower cheese? This year we took everyone’s favourite side up a notch with a few delicious additions.”- Jacqueline Burgess

Prep Time: 10

Cook Time: 45

Ingredients

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

Instructions

Method
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 DonnellyFood Assistant: Lerato Motau