Cut the cauliflower into very small florets.
Place them into a pan, cover with lightly salted water, bring to the boil, then simmer for about 5 minutes, or until al dente.
Drain well and toss with the butter, the cream (if you like), and plenty of salt and pepper.
Preheat the grill to medium-high. Tip the cauliflower florets into a gratin dish or a shallow ovenproof dish, ensuring they fit snugly in one layer.
Combine the cheese and breadcrumbs, then scatter them thickly and evenly over the top. Place under the grill until golden brown and nicely toasted. Serve straight away.
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