- 1 cauliflower, broken into florets
- 60 ml (¼ cup) pouring cream
- 50 gm each coarsely grated Emmenthal and Gruyère
- 1Preheat 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.