Cauliflower Gratin

Ingredients for 3 servings:

• 1 medium-sized cauliflower (approx. 600 g)
• 1 tbsp milk
• 250 g cream
• e.g. salt and pepper
• n. B. Nutmeg
• 30 g Parmesan, freshly grated
• 2 tbsp chives, chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Leave the cauliflower whole, removing only the leaves and the thick stalk, then wash it under running tap. Place the whole head of cabbage in a suitably sized pot of salted water and add 1 tablespoon of milk (this prevents the cauliflower from discoloring). Bring the cauliflower to a boil and cook for about 10 to 15 minutes until al dente. Meanwhile, place the cream in a small saucepan and bring to a boil. Reduce by half and season with salt, pepper, and nutmeg, if desired. Preheat the oven to 220°C (top/bottom heat) or 200°C (fan). Remove the cauliflower from the water (this works best with a slotted spoon) and drain well on kitchen paper. Then place it in a baking dish and drizzle with the seasoned cream and sprinkle with grated Parmesan. Place the casserole dish on a baking rack on the second rack from the bottom and bake the cauliflower for about 15 minutes (less depending on your oven). Serve in portions sprinkled with chives.