Cook the cauliflowers in a large pan of boiling salted water for
8 - 10 minutes, until just tender. Meanwhile, put the cream into a small pan with the cheeses. Heat gently until the cheeses have melted, stirring
occasionally. Season with nutmeg and freshly ground pepper. When the cauliflowers are cooked, drain them thoroughly and
place one on each of four warmed plates. Spoon a little of the cheese sauce over each cauliflower and
sprinkle each with a few of the toasted breadcrumbs. Serve at once.
The flavor of three cheeses gives a new twist to cauliflower cheese.
Cooking Tip :
If little baby cauliflowers are not available, you could use one large
cauliflower. Divide into quarters and then remove the central core.