2 pounds (1 head) cauliflower, stalk and stems removed
1/2 cup heavy cream
1/2 cup sharp cheddar cheese, grated
1/2 cup parmesan cheese, grated
1/3 cup Gruyere cheese, grated
1/3 cup breadcrumbs
3 large eggs, lightly beaten
1 teaspoon Herbs de Provence
1/4 teaspoon ground nutmeg
fresh dill, chopped, garnish
kosher salt and freshly ground pepper, to taste
Step 1: Preheat oven to 400º F and lightly grease a large baking dish with butter or nonstick spray.
Step 2: Place cauliflower in a microwave-safe dish, cover and microwave on high for 4 minutes. Keep covered and let rest another 5 minutes. Then uncover and rest for another 5 minutes.
Step 3: In a large bowl, mix together cheeses, breadcrumbs, eggs, nutmeg, herbs, salt and pepper.
Step 4: In a small saucepan, warm heavy cream over medium heat for 3-5 minutes, but don’t let it boil.
Step 5: Once hot, pour cream into the cheese mixture and stir to incorporate.
Step 6: When cauliflower is cool enough to handle, rub the florets together in a clean tea towel until they break apart into small pieces.
Step 7: Repeat with remaining florets and transfer cauliflower curds to the cheese mixture.
Step 8: Stir until all cheese is melted and mixture is semi-smooth.
Step 9: Pour into greased baking dish and bake for 20 minutes, or until molten and bubbly. Remove from oven, garnish with fresh dill (optional) and enjoy!