Monday, September 6, 2010

Gratineed Cauliflower with Butter and Parmesan Cheese

Resolution of the week: stop impulsively overbuying vegetables, even if they do have delicious results. I had some cauliflower that had been sitting in the fridge all week (99 cents and with the blue Quebec sticker!). I wanted to do something fancy, but in the end, I went with simplicity. I have yet to be disappointed by this cookbook. The dishes tend to be simple, but delicious. Good Parmesan is key to this dish (and some nice sea salt doesn't hurt!).

Gratinéed Cauliflower with Butter and Parmesan Cheese (from Essentials of Classic Italian Cooking)

1 medium head cauliflower
2/3 cup freshly grated parmigiano-reggiano cheese

1. Bring 4 - 5 quarts of water to a rapid boil. Trim tough leaves from the cauliflower. Add the cauliflower and cook uncovered until very tender, about 20 minutes.
2. While cauliflower is cooking, preheat the oven to 400F.
3. Drain cauliflower. Divide into separate florets.
4. Smear a baking dish with butter and arrange florets so they overlap slightly. Sprinkle with salt and Parmesan and dot with butter.
5. Bake on the uppermost rack until a light crust forms, 15 - 20 minutes. Let rest a few minutes before serving.

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