This simple version of cauliflower cheese is cooked in cream instead of béchamel and it makes a great midweek meal with crusty bread.
1cauliflower, broken into florets60 ml(¼ cup) pouring cream50 gm eachcoarsely grated Emmenthal and Gruyère
Preheat oven to 200C. Place cauliflower in a baking dish, season to taste and pour cream over, ensuring all the cauliflower is completely coated. Scatter with cheeses, bake until golden and bubbly (15-20 minutes) and serve.