1/3 head cauliflower, florets broken off and sliced, 1/4 inch thick
3 shallots, sliced
8 – 10 fresh sage leaves, roughly chopped
2 tsp olive oil
2oz Gruyère, shredded
1/4 cup (2oz) chicken stock
Heat oil in a medium skillet over medium-high heat.
Add shallots, sage and saute until shallots are tender about 7 minutes.
Remove from heat and set aside.
In a baking dish just large enough to hold ingredients lay 1/2 of the cauliflower
Top with the sage and shallots, then the rest of the cauliflower.
Pour the chicken stock over the top.
Sprinkle with cheese, cover with foil and bake at 400 for 35 minutes.
Remove foil and bake for 10 minutes longer, until cheese is golden.