Serves 6-8

Ingredients

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

Directions

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!