- 1 head of cauliflower, tough stems removed and cut into florets
- 2 tablespoons unsalted butter
- 1¼ cups heavy cream
- 1½ cups grated Gruyere cheese
- Salt and freshly ground pepper
- ¼ cup mascarpone cheese
- ½ cup grated Parmesan cheese
- Preheat the oven to 450°F. Place about half an inch of water in a pot fitted with a steaming basket, and bring the water to a boil over high heat. Add the cauliflower and steam until crisp-tender, 3 to 5 minutes (or steam in the microwave).
- In a heavy medium-size saucepan over low heat, combine the butter, cream, and 1 cup of the Gruyère. Heat until bubbling. Season to taste with salt and pepper. Add the cauliflower and heat 2 minutes.
- Spread the cauliflower in a shallow 2-quart baking dish and sprinkle with the remaining Gruyere. Season with salt and pepper. Dot with mascarpone and sprinkle with Parmesan.
- Bake in the preheated oven 10 minutes. Increase heat to broil, or remove to a separate broiler. Broil about 6 inches from the heating element until the surface is golden brown, 1 to 2 minutes. Serve immediately.