CAULIFLOWER GRATIN

Or 'cauliflower cheese' if you're less pretentious than I.

Serves: 4

Tools:

• Standard US Measuring Set

  • 1 cup

  • 1/2 cup

  • 1/4 cup

  • 1/2 tsp

  • 1/4 tsp

• 1 large cast iron skillet

• 1 2-litre glass baking dish

• 1 large saucepan

• 1 colander for steaming

• 1 cheese grater

• 1 plate

Ingredients:

• 1 large head of cauliflower

• 1 1/2 cup of double cream

• 1/4 cup frozen chopped onion

• 1 cup grated Gruyere cheese

• 1/2 tsp salt

• 1/4 tsp pepper (preferably white but only if you've got it)

Instructions:

• Step 1: Preheat your oven to 220° (425° F)

• Step 2: While the oven is heating, chop your 1 large head of cauliflower into florets

• Step 3: Take the saucepan and fill it with as much water as you can before it reaches the bottom of your colander when it's placed on top

• Step 4: Bring that water to a boil, put your cauliflower florets into the colander, put the colander on top of the boiling water and steam your florets for 3 minutes. Then place on a plate and set aside

• Step 5: While the cauliflower steams, put your skillet on the stove over medium heat

• Step 6: Grate your Gruyere cheese till you have 1 cup's worth

• Step 7: Pour the 1 1/2 cup of double cream into the skillet and add your 1/4 cup of frozen onion. Bring to a boil and and boil for ten minutes

• Step 5: When the cream/onion is done, remove the skillet from the heat and addd the steamed cauliflower, 1/2 tsp salt and 1/4 tsp pepper.

• Step 6: Transfer the cauliflower mixture to your 2-litre baking dish.

• Step 7: Sprinkle you cup of Gruyere over the top

• Step 8: Cook uncovered for 10 minutes until golden

Shopping List/Stock Check:

• Cauliflower (1 large head or 500g of florets)

• Double cream (at least 1 1/2 cup which is a little less than 400g)

• Frozen chopped onion (at least 1/4 cup)

• Gruyere cheese (about 200g)

• Salt

• Pepper (preferably white but only if you've got it)