M.F.K. Fisher Memorial Cauliflower Casserole

• 1 cauliflower (about 2 1/2 lb.) or 2 quarts cauliflower florets
• 1 cup whipping cream
• 1/2 teaspoon fresh-ground pepper
• 1 1/2 cups (6 oz.) shredded gruyere cheese
• Salt

1. Break cauliflower into florets, discarding core and leaves. Rinse florets.
2. In a 4- to 5-quart pan over high heat, bring about 3 quarts water to a boil. Add cauliflower and cook until just tender when pierced, 5 to 8 minutes.
3. Drain cauliflower and arrange in a shallow 1 1/2-quart casserole.
4. Add cream to the empty pan and boil over high heat until it's reduced to 1/2 cup, stirring often, about 5 minutes.
5. Drizzle cream over cauliflower, sprinkle with pepper, and cover evenly with cheese.
6. Bake in a 425u0b0 oven just until cheese is lightly browned, 4 to 6 minutes. Add salt to taste.

cauliflower, whipping cream, freshground pepper, gruyuere cheese, salt

Taken from www.myrecipes.com/recipe/mfk-fisher-memorial-cauliflower-casserole (may not work)