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1
Adjust the oven rack to the middle position and preheat the oven to 450F.
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2
Lightly butter a large baking dish, preferably one nice enough to present at the table.
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3
Trim and discard the cauliflower leaves, cut the florets off the core, discard the core, and cut the florets into 1 1/2-inch pieces.
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4
Warm the butter, olive oil, onion, garlic, and 1 teaspoon of the salt in a heavy-bottomed saucepan over medium heat and cook until the onion begins to soften, 3 to 4 minutes, stirring often to prevent the garlic from browning.
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5
Add the cauliflower, cream, and the remaining teaspoon of salt, increase the heat to high, and bring the cream to a boil.
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6
Reduce the heat to low and simmer the cauliflower until it is tender, 10 to 12 minutes.
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7
Pour the cauliflower through a fine-mesh strainer, reserving the cream.
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8
Return the cream to the saucepan and simmer it over medium heat until it reduces by one-third and becomes the consistency of thin gravy, taking care that the cream doesnt brown.
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9
Return the cauliflower to the saucepan and stir gently to combine with the cream.
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10
Transfer the cauliflower and cream to the prepared baking dish and bake for 30 minutes, or until the top is golden brown.
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11
Remove the cauliflower from the oven and set aside for a few minutes to cool slightly before serving.
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12
Serve warm.
