Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon butter (for pan)
  • 1 lb. cauliflower florets
  • 1 cup sour cream
  • 1 teaspoon Dijon mustard
  • 1 tablespoon minced fresh garlic
  • 1/2 cup grated gruyere cheese ((50 grams))
  • 1 teaspoon Diamond Crystal kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons grated Parmesan

Instruction

  • Preheat your oven to 425 degrees F. Grease a shallow 1.5-quart baking dish with butter or olive oil.
  • Place the cauliflower florets in a large microwave-safe bowl. Add a tablespoon of water. Cover with a microwave-safe plate and microwave on high until tender-crisp, 5-7 minutes.
  • Meanwhile, in a large bowl, mix together the sour cream, mustard, garlic, gruyere, salt and pepper.
  • Drain the cooked cauliflower well (careful, the bowl will be hot) and pat it dry. Add it to the sour cream sauce, gently tossing to combine.
  • Transfer the mixture to the prepared baking dish. Sprinkle the Parmesan on top and bake until heated through, about 10 minutes. Serve immediately.