1 large cauliflower separated into large florets
1 fresh bay leaf
2 cups heavy cream
1 large egg
2 teaspoons Dijon mustard
1 1/2 cups grated Comte cheese (6 ounces)
sea salt to taste
Butter a 10-inch baking dish.
Bring a large saucepan of water to a boil, add the bay leaf, salt generously, then add the cauliflower. Cook until still slightly firm, about 10 minutes. Drain and set aside.
Put the cream in a saucepan and bring to a boil. Boil for 10 minutes, then add mustard and salt.
Divide the cauliflower into smaller florets, then stir into the cream sauce. Transfer to baking dish and sprinkle the cheese over the top. Bake at 400 until golder, about 40-45 minutes.
Emmental or Cantal cheeses are good in this as well.