Oops. Let me try again. I made this last week and was astonished at how good it was and how much easier than any of the au gratin recipes that I found in various cookbooks or websites. And the fun thing about it is that I got the recipe from the checkout woman at the grocery store who said "ooh, cauliflower! My favorite way to cook it is... (as follows)"
Cut cauliflower head in half for easier handling. Cut florets off from thick inner stems and then cut again in half or smaller (bite sized). Next blanch florets about 4 minutes in boiling salted water. Immediately remove from water (to colander) and run under cold water until cool. In bowl large enough to hold cauliflower, mix 1 cup mayonaise with 1/2 cup grated cheddar cheese and 1/4 cup freshly grated parm. Add cauliflower and mix well but gently. (I salted and peppered here, but sparingly). Place mixture in au gratin dish, top with buttered bread crumbs and cook about 15-20 minutes until hot and bubbly.
It was great! And a welcome respite from mashed cauliflower.
Cut cauliflower head in half for easier handling. Cut florets off from thick inner stems and then cut again in half or smaller (bite sized). Next blanch florets about 4 minutes in boiling salted water. Immediately remove from water (to colander) and run under cold water until cool. In bowl large enough to hold cauliflower, mix 1 cup mayonaise with 1/2 cup grated cheddar cheese and 1/4 cup freshly grated parm. Add cauliflower and mix well but gently. (I salted and peppered here, but sparingly). Place mixture in au gratin dish, top with buttered bread crumbs and cook about 15-20 minutes until hot and bubbly.
It was great! And a welcome respite from mashed cauliflower.