CREAMY CAULIFLOWER BAKE
SERVES 8 PREP AND COOK TIME 45 MINUTES
1 small to medium (1.2kg) cauliflower, sliced 1 ½ cups (375ml) cream
3 sprigs fresh thyme
1 clove garlic, sliced thinly
1 cup (125g) finely grated gruyere cheese
½ cup (40g) finely grated parmesan
1 egg yolk
½ cup (35g) coarse fresh breadcrumbs
30g butter, melted
1 Preheat oven to 220°C (200°C fan-forced). Grease an 8-cup/2-litre ovenproof dish. Lay cauliflower slices slightly overlapping in dish.
2 Place cream, thyme and garlic into a small saucepan. Heat until just below boiling; remove from heat and stir in two-thirds of the cheeses and egg yolk. Pour evenly over cauliflower.
3 Combine breadcrumbs and melted butter in a medium bowl, toss to coat. Sprinkle over the cauliflower and top with remaining cheese. Bake for 30 minutes. Not suitable to freeze or microwave.