1/4 c melted butter
1 large cauliflower
3 quarts of water for boiling
1 T salt for boiling water
1 large clove garlic, finely chopped
3 T chopped parsley
1/2 cup grated Caciocavallo cheese (can substitute parmesan)
1/4 cup fresh breadcrumbs
salt & pepper to taste
Use a small amount of the melted butter to grease an ovenproof dish that will hold
all the flowerets of cauliflower. The dish should have low sides to encourage the
browning of the cauliflower. Set the dish aside.
Wash the cauliflower in lots of cold water. Strip off the outer leaves and discard
them. Bring the water to a boil and add the salt. Cut off the flowerets and boil
them for 4 to 5 minutes or until barely cooked. Drain the flowerets well.
Put the flowerets in the buttered baking dish. Scatter on the
garlic, parsley, grated cheese, and breadcrumbs. Sprinkle on some salt, grind on
lots of black pepper, then drizzle the melted butter over the top. Bake the
cauliflower in the top third of a preheated 375 degree oven for 20 minutes or
until the cauliflower looks golden. Serve hot.
Makes 6 servings.
This is a nice change from cauliflower in cheese sauce.