Gratinéed Cauliflower with Butter and Parmesan Cheese
On August 31st, my fish chapter assignment was Fried Tidbits of Swordfish. Which, by the way, was delicious. I prepared this dish from the vegetable chapter to accompany the fish. It was an excellent choice.
Simplicity itself, the cauliflower needs only salt added to the ingredients listed in the title. After boiling the whole head of cauliflower you let it cool enough to be able to handle it. Break the florets apart and place them in a buttered oven dish. Sprinkle with salt, grated Parmesan and dot with butter.
Baking for about 25 – 20 minutes on the top rack of the oven produces a light crust. A few minutes to settle, and your Gratinéed Cauliflower with Butter and Parmesan Cheese is ready to serve.
Yum! This looks and sounds gorgeous Deborah!
Are those the cauliflower’s leaves in the photo? I never see cauliflowers here with a significant covering of leaves, which are delicious boiled and tossed with salt, lemon juice, and olive oil. In the Rialto market in Venice I used to buy small cauliflowers that were as much leaves as head. The tops of beets, which so many people discard, are also excellent cooked and served the same way. I separate the tops from the stems, cook them separately, and serve them together. Very pretty, the dark red of the stems that nestle in the deep green leaves.
Deborah responds: No, Marcella. That is just a mixed green salad. I’ve never seen cauliflower greens in the stores, but I will ask next time I go in to Global foods. I’m sure they clean the heads before putting them out.
Beet greens were a speciality of my great-grandmother. I used to love them. haven’t had them in years.
Dang it for having to be on WeightWatchers…this looks delicious!!!! (I suppose one serving couldn’t hurt now, could it)? **winkwink**