This is a wonderful side dish for a porcini crusted beef fillet.
600ml double cream
1/2 tsp ground nutmeg
sea salt and freshly ground pepper
1 medium head cauliflower
1/2 cup grated cheddar cheese
1/4 cup grated parmesan cheese
1/2 bunch chives, finely chopped,
to garnish (optional)
Preheat oven to 180°C.
In a medium saucepan, bring cream and nutmeg to the boil and simmer until reduced by half. Season with salt and pepper to taste.
Trim cauliflower and separate the florets. Place florets into a casserole dish and pour over cream mix. Sprinkle with cheeses and bake in oven for 20-30 minutes until golden.
Allow to cool slightly and sprinkle with chives, if desired, then serve.