This is a quick, simple and delicious way to serve cauliflower, similar in many ways to cauliflower cheese, but lighter. Pair with roast chicken or any other white meat. Sourdough has a lovely flavour; make the breadcrumbs by pulsing broken-up slices in a food processor.
1 head of cauliflower
20g/1oz unsalted butter
200ml/7fl oz double cream
1/2 tbsp Dijon mustard
5 sprigs of thyme
25g/1oz freshly toasted breadcrumbs
1 tbsp grated Parmesan
Sea salt and freshly ground black pepper
Slice the cauliflower into generous-sized florets; try to keep the stem on, as it has a wonderful, slightly firmer texture.
Boil a large pot of well-salted water, add the cauliflower and cook for three to four minutes – it should be just tender when pierced. Drain and set aside.
While the cauliflower is cooking, put the butter, cream, mustard and thyme into a small saucepan and bring to a boil.
Once the cream is boiling, turn down the heat and simmer for two to three minutes.
Season generously with pepper and add a pinch of salt.
Put the cauliflower in a serving dish and pour over the cream. Sprinkle over the crumbs and Parmesan and serve.