Talley Farms Fresh Harvest



  • 1 large cauliflower, cored and cut into florets

  • 1 cup heavy cream
  • 1 tbls all purpose flour
  • 1 cup grated Parmesan
  • Coarse salt and ground pepper
  • ½ cup fresh breadcrumbs
  • 1 tbls unsalted butter, cut into small pieces


Preheat oven to 400 degrees.  In a large bowl, combine cauliflower, heavy cream, flour, and ¾ cup grated Parmesan.  Season with salt and pepper and toss to combine.  Transfer mixture to a 2 quart baking dish, cover tightly with foil, and bake 30 minutes.  In a small bowl, combine ¼ cup grated Parmesan and breadcrumbs.  Sprinkle over cauliflower.  Dot with butter and bake, uncovered, until topping is golden brown and cauliflower is tender when pierced with a knife, 10-15 minutes.  Let cool 5 minutes before serving.

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