Preparation time: 10 minutes, Cooking time: 20 minutes, Yield: 4 servings
- 1 cup cream
- 1/4 cup butter
- 1 medium head cauliflower, (about 2 pounds), cut into florets
- 1 1/2 teaspoons salt
- 1/4 teaspoon white pepper
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup breadcrumbs
- 1/4 cup parsley, chopped
In a large sauté pan, add cream, butter, and cauliflower. Heat until butter is melted and begins to simmer. Sprinkle with salt and pepper to taste. Simmer until cream has thickened and cauliflower is tender, about 10-15 minutes.
In a smaller sauté pan, melt butter. Add garlic until fragrant, then add breadcrumbs and stir. Cook until breadcrumbs just come together, about 5 minutes. Stir in parsley. Pour cauliflower into a glass or earthenware, broiler-safe dish. Top with breadcrumbs. Broil for 30 seconds on the closest rack position to brown the breadcrumbs.