A meatball and cauliflower gratin with all the comfort of baked pasta

dish could, if you squint your eyes hard enough, pass for baked pasta, swimming in cream and topped with nutty, browned Gruyère cheese. Already have your own favorite homemade or frozen store-bought meatball recipe? Use it here in place of the from-scratch meatballs; just make sure they’re the same size and are thawed completely.1 head cauliflower , trimmed and broken into bite-size florets1 tablespoon everyday olive oil1. Heat the oven to 450 degrees.

2. Bring 1 cup water to a simmer in a large skillet over medium heat. Add the cauliflower, season with salt and cover the skillet. Cook until the cauliflower florets are just tender enough to be pierced with the tip of a knife, about 2 minutes. Uncover and continue cooking until the water evaporates and the cauliflower is fully tender, 4 to 5 minutes more. Divide the cauliflower among the prepared gratin dishes.3.

4. Pour ½ cup cream over the meatballs and cauliflower in each dish, season with salt and pepper, then top each with ¾ cup grated cheese. Bake until the meatballs are cooked through and the cheese is golden brown and bubbling on top, about 30 minutes. Serve while warm.: Stir 1 tablespoon curry powder into the cream before dividing it among the gratin dishes.: Swap ground lamb for the beef, omit the Gruyère, and divide 8 ounces crumbled feta among the dishes after baking.

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