The Most Voluptuous Cauliflower

(submitted by:  Jennifer W.)

1 head cauliflower, cut into florets
2 tablespoons unsalted butter
1-1/4 cups heavy cram
1-½ cups grated Gruyere cheese
salt and freshly ground black pepper
1/4 cup mascarpone cheese
½ cup grated Parmesan cheese

Preheat oven to 450 degrees.

Place about half inch of water in pot fitted with a steaming basket, and bring the water to boil over high heat.  Add cauliflower, and steam until crisp-tender, 3 to 5 minutes.

In a medium heavy saucepan over low heat, heat butter, cream, and 1 cup of the Gruyere until bubbling.  Season to taste with salt and pepper.  Add cauliflower, and heat for 2 minutes.

In a shallow 2-quart baking dish, spread the cauliflower, and sprinkle with the remaining gruyere.  Season with salt and pepper.  Dot with mascarpone and sprinkle with Parmesan.

Bake in preheated oven for 1 minute.  Increase heat to broil, or remove to separate broiler about 6 inches from heating element.  Broil until surface is golden brown, 1 to 2 minutes.  Serve immediately.

(May use half broccoli or mixture veges.–carrots, etc.)