Position oven racks in the upper and lower thirds of the oven; preheat to 375 degrees. Line a rimmed baking sheet with parchment paper.
Toss the cauliflower florets, oil and salt in a mixing bowl to coat. Spread the florets on the baking sheet, flat edges down. (Wipe out the bowl; you’ll use it again.) Bake on the lower rack for 20 minutes, then turn the oven on broil. Once it’s preheated, transfer the cauliflower to the top rack and broil for 7 to 10 minutes, until nicely browned and tender. Keep the broiler on.
Transfer the florets to the same bowl you first used. Add the cream, garlic, Gruyère cheese, half of the Parmigiano-Reggiano and all the pepper and nutmeg. Stir to incorporate, then spoon the cauliflower into a large gratin dish. Sprinkle with the remaining Parmigiano-Reggiano and return to the broiler for 5 minutes, until golden brown and bubbly. Serve hot.
Nutrition information per serving:
Calories 230 Fat 19 g Sodium 380 mg
Carbohydrates 8 g Saturated fat 8 g Calcium 250 mg
Protein 9 g Cholesterol 38 mg Dietary fiber 3 g
Diabetic exchanges per serving: 1 vegetable, 1 high-fat meat, 2 fat.
Note: When you grate cauliflower down to its core, you create rice-size pieces perfect for mimicking a classic risotto.
• 1 large head (2 lb.) cauliflower (outer leaves removed), cored and halved
• 2 tbsp. canola oil
• 1/2 small yellow onion, finely chopped (1/2 c.)
• 1/2 tsp. kosher salt
• 3/4 c. dry white wine
• 1 c. no-salt-added vegetable broth, warmed