1 head cauliflower, stalk and stems removed
1/2 C heavy cream
1/2 C sharp cheddar cheese, grated
1/2 C parmesan cheese, grated
1/3 C Gruyere cheese, grated
1/3 C breadcrumbs
3 large eggs, lightly beaten
1 tsp Herbs de Provence
1/4 tsp ground nutmeg
kosher salt and freshly ground pepper, to taste
Preheat oven to 400 F degrees. Lightly grease a 9x13 baking dish with butter or non-stick cooking spray.
Place cauliflower in a microwave-safe dish, cover, and microwave on high, for 4 minutes. Keep covered and let rest another 5 minutes. Uncover and rest for another 5 minutes.
In a large bowl, mix cheeses, breadcrumbs, eggs, nutmeg, herbs, salt, and pepper.
In a small saucepan, warm heavy cream, over medium heat, for 3-5 minutes, but don’t let it boil.
Once hot, pour cream into cheese mixture and stir to incorporate.
When cauliflower is cool enough to handle, rub the florets together, in a clean towel, until they break apart into small pieces.
Add to the cheese mixture.
Stir until all cheese is melted and mixture is semi-smooth.
Pour into baking dish.
Bake for 20 minutes, or until molten and bubbly.