from Martha Stewart
submitted by Julie Christensen and Greg Smith
preparation time: about 1 hour
serves 6
1 large head
cauliflower, cored and cut into florets
1 cup heavy cream
1 tablespoon
all-purpose flour
1 cup grated Parmesan
cheese, divided
coarse salt and
ground pepper
½ cup fresh
breadcrumbs
1 tablespoon unsalted
butter, cut into small pieces
Preheat oven to
400 degrees.
In a large bowl, combine cauliflower, heavy
cream, flour, and ¾ cup grated Parmesan. Season with salt and
pepper and toss to combine. Transfer mixture to a 2-quart baking dish, cover
tightly with foil, and bake 30 minutes.
In a small bowl, combine ¼ cup grated Parmesan
and breadcrumbs. Sprinkle over cauliflower. Dot with butter and bake,
uncovered, until topping is golden brown and cauliflower is tender when pierced
with a knife, 10 to 15 more
minutes. Let cool 5 minutes before serving.
Lots of cauliflower fans in our group. This recipe
simplifies one yummy approach to cauliflower that is easy enough for any
after-work weekday but lovely enough for weekend guests. Has never failed to
please!
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