This recipe for Cheesy Cauliflower 11-18, by The Fresh 20, is from Vanden Heuvel Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 head cauliflower, chopped (2 1/2 cups) 1/2 cup water 1 tsp extra virgin olive oil 2 tbsp Gruyere cheese, shredded Salt, pepper and garlic powder to taste
Place cauliflower and water in a small stockpot over medium heat. Cover and steam for 5 minutes until softened. Transfer to serving bowl. Toss with olive oil, salt, pepper and garlic. Sprinkle with cheese.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.