1 large head cauliflower, cut into florets
1 cup (250 mL) 35% cream
1 tablespoon (15 mL) AP flour
1 cup (250 mL) grated Parmesan
Coarse salt and ground pepper
½ cup (120 mL)fresh breadcrumbs
1 tablespoon (15 mL) unsalted butter, cut into small pieces
Preheat oven to 400ºF. In a large bowl, combine cauliflower, 35% cream, flour, and ¾ cup (180 mL) grated Parmesan. Season with salt and pepper and toss to combine. Transfer mixture to a 2-quart (2L) baking dish, cover tightly and bake 30 minutes.
In a small bowl, combine ¼ cup (60 mL) grated Parmesan and breadcrumbs. Sprinkle over cauliflower.
Dot with butter and bake, uncovered, until top is golden brown and cauliflower is tender when pierced with a knife, around 10 to 15 minutes.