Cauliflower and Gruyere Gratin

Ingredients:

1 head Head Of Cauliflower (roughly 1 Pound Size), Cored And Cut Into Florets

4 Tablespoons Cream Cheese

⅔ cups Grated Gruyere Cheese, Divided

Salt And Pepper, to taste

1 Tablespoon Olive Oil

1 whole Onion, Peeled And Diced

1 clove Garlic, Peeled And Minced

1 teaspoon Fresh Thyme Leaves

Method:

Preheat the oven to 400 F.

Boil or steam the cauliflower florets for about 15 minutes or until they are tender. Empty the pot into a colander in the sink. Drain well and let the florets sit in the colander for a few minutes so that more water drips out. Add them into a bowl with the cream cheese and coarsely mash together. The mixture does not need to be smooth. Add half of the grated cheese and season with salt and pepper.

While the cauliflower is cooking, add the olive oil and onion to a pan and saute on medium heat for a few minutes, stirring occasionally, until the onions are translucent. Add the garlic and thyme and continue cooking for one more minute. Remove from the heat and add the mixture into the mashed cauliflower mixture.

Pour into a baking dish (I used a 9×5 dish) and top with the remaining half of the cheese. Bake for about 20 minutes or until the top is lightly browned.