I think this would make a lovely Thanksgiving side or a side for any other day of the year, for that matter. It sort of reminds me of a dish my mom used to make growing up, except that my mom made hers with broccoli. I didn't love broccoli and her casserole got me to eat it and eventually I liked it. Now I love it. I think my relationship with cauliflower might be headed for the same fate.
I hope you love this simple recipe and make it often!
Yields 4 serving
1 medium head of Cauliflower, core removed and cut into florets
1/4 cup cream
1 TB flour
1/4 cup parmesan cheese
2 TB g-free breadcrumbs
1/4 tsp ground nutmeg
pinch red chile flakes
sea salt & freshly ground black pepper
1) Preheat the oven to 400 degrees. Place the washed cauliflower florets along with the cream, flour, 2 TB parmesan cheese, nutmeg, salt, pepper, and chile flakes in a small bowl. Toss gently to coat. Empty the contents into a 9"x 9" baking dish.
2) Bake for about 30 minutes, until the cauliflower is tender when pierced with a knife. Sprinkle on the remaining parmesan cheese and the breadcrumbs and return to the oven for about 10 minutes more, until the top is evenly browned.
3) Allow to cool 5-10 minutes before serving.