How to make
Cut the cauliflower into pieces of your preferred size. Place them into boiling salted water for 7 minutes and then strain them well.
Pour the cream and milk into a pot and heat it over medium to low heat. Season with salt and add the crumbled Roquefort and Philadelphia cheese. Stir, until they are completely dissolved and finally add 20 g of the butter and season with white pepper and nutmeg. Stir well.
At the bottom of a baking pan, put the remaining butter (in pieces) and arrange the cauliflower pieces and sprinkle them with salt, if necessary. Pour the cheese sauce on top and grate the Gruyer cheese on top.
Place the baking pan in an oven preheated to 390°F (200°C) for 7-8 minutes, or until the dish aquires a golden brown color.
Serve the appetizer sprinkled with parsley and accompanied by a clove of fresh garlic.
A delight for the senses!
