Individual cauliflower and comté bake

Ingredients

for 2 servings

• Small cauliflower florets250 g (8.8 oz)
• Heavy cream120 g (4.2 oz)
• Grated comté80 g (2.8 oz)
• Butter15 g (0.5 oz)
• Nutmeg0 g
• Salt1 g
• Pepper1 g

Directions

1. Preheat the oven to 200 °C (392 °F). Steam the cauliflower florets for 8 minutes, until tender, then drain them thoroughly.
2. Butter one or two individual ramekins and divide the cauliflower florets between them.
3. In a bowl, mix the heavy cream with half the comté, season with salt and pepper and add a pinch of nutmeg.
4. Coat the cauliflower with this sauce, then scatter over the remaining comté and a few knobs of butter.
5. Bake for 20 minutes at 200 °C (392 °F), until the top is golden and browned. Serve piping hot.