This is more of a tip than a recipe. Here at home there’s always some leftover cheese left in the fridge and when that happens, this recipe puts a lot of it in, because it makes use of all of it.
Cook the cauliflower (I like to steam it because it releases less water later), chop it without much care and set aside.
Then, add the rest of the cheese you want and pass it through the processor or grater. Here I used a small piece of gorgonzola, mozzarella and ricotta. Yields about 1 cup of processed cheese.
Boil about 1 cup of milk and gradually mix it into the cheese. The boiling milk turns them into a cream. You may not use all the milk, it will depend on the cheeses you use.
Mix the cream cheese with the cauliflower, place in a refractory (or several smaller ones), cover with parmesan and place in the oven to brown.
As I used gorgonzola which is very salty, I didn’t add salt, but if you use milder cheeses it might be necessary.
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