Unsalted butter for the baking dish, plus 2 1/2 tablespoons
1 cauliflower, about 1 1/2 pounds, separated into large florets
Sea salt and freshly ground black pepper
1/3 cup freshly grated Parmesan cheese
Heat the oven to 425°F. Butter an 8-by-10-inch oval baking dish, or a baking dish of equivalent size.
Bring a large pot of generously salted water to a boil. Add the florets and boil until they are slightly softened but still retain some crispness, about 4 minutes. Drain well, then slice them lengthwise so the stems are about 1/4 inch thick.
Arrange the slices, overlapping them tightly, in the prepared baking dish. Season with salt and black pepper, then dot with thin slices of butter, using the 2 1/2 tablespoons. Sprinkle with the Parmesan.
Bake uncovered until lightly browned on top, about 30 minutes. Serve hot.
Serves 4.
From Casual Cooking by Michael Chiarello
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