Cauliflower au Gratin (with cold cauliflower)

Ingredients

• 1 head, broken into florets cold boiled cauliflower (or fresh boiled cauliflower) (Use the remains of a previously boiled cauliflower, or boil a fresh one until just tender, then allow to cool. Either way, the florets should be fully cooked before baking.)
• 1 generous pour melted butter (Melt gently in a small saucepan or microwave until fully liquid. Use enough to coat the cauliflower florets generously.)
• 1 generous dusting grated cheese (Use a hard cheese that melts and browns well, such as a mature cheddar or similar. Grate finely so it distributes evenly over the cauliflower.)
• 1 dusting pepper (Ground black or white pepper. Dust evenly over the dish to taste.)
• 1 dusting salt (Fine table salt or sea salt. Season to taste over the top of the cauliflower.)
• 1 dusting grated nutmeg (Freshly grated nutmeg gives the best flavour. Use a light hand — a little goes a long way.)

Instructions

1. 1Preheat your oven to 200°C (400°F / Gas Mark 6). Choose a shallow baking dish or gratin dish that is safe to go in the oven — ceramic, glass, or metal all work well. Make sure the dish is large enough to hold the cauliflower florets in a single, even layer so everything heats through and browns properly.
2. 2Break or cut your cold boiled cauliflower (or freshly boiled and cooled cauliflower) into individual florets of roughly even size. Arrange the florets in your prepared oven-safe dish in a single layer, with the floret heads facing upward so the cheese will land on top and brown nicely.
3. 3Melt your butter gently in a small saucepan over a low heat, or in a microwave-safe bowl in short 20-second bursts, until fully liquid. Pour the melted butter evenly over all the cauliflower florets in the dish, ensuring each piece is well coated. This adds richness and helps the cheese adhere and brown in the oven.
4. 4Evenly dust the grated cheese over the buttered cauliflower florets, covering them well. Then season with pepper, salt, and a light grating of nutmeg. The nutmeg is strong, so use a restrained hand — a few passes over a fine grater is sufficient. The layering order is not critical, but finishing with the cheese on top will give you the best golden crust.
5. 5Place the dish in the preheated oven and bake for ten minutes. The cheese should melt and turn golden and bubbling. Because the cauliflower is already cooked, you are not cooking it through — you are simply heating everything and browning the cheese topping. Keep an eye on it from around the eight-minute mark to avoid over-browning.
6. 6Remove the dish from the oven carefully using oven gloves. Serve the cauliflower au gratin immediately, straight from the baking dish, while the cheese is still bubbling and hot. It is best eaten right away as the topping can lose its crispness as it cools.