Baked Cauliflower

“Cavolfiori Gratinati”

“Vrocculi  cu Caciu e Muddica” 

Cauliflower is one of the most elegant vegetable from the cabbage family. The name means flower of the cabbage; It comes in different colors, it is simple to cook and can be easily associated as a side dish to many meals.  

 

It can be sautéed, steamed, boiled, baked or roasted and it can cooked whole or separated into florets; the florets can also be served raw as part of an appetizer with sticks of raw carrots, celery, broccoli, fennels, asparagus spears and other vegetables, coupled with a dipping sauce.  

 

Cauliflower is available all year around, it is reasonable priced an it is particularly preferred by people in low carbohydrate diets, for its high content of dietary fibers, low calories and because it delivers a sense of fullness.

The cauliflower is a mild tasting vegetable; however with some simple additions it can became your most preferred side dish. 

The baked cauliflower is made with Parmesan or your favorite grated cheese, breadcrumbs, olive oil and a hint of garlic.

 

 Cauliflower

 

Serves 6

 

Ingredients

 

  • 1 cauliflower                                            
  • ½ cup of grated cheese                                
  • ½ cup of lightly toasted breadcrumbs 
  • 4 cloves of garlic whole 
  • ¾ cup of olive oil  
  • salt and pepper 

 

Cauliflower Saute'

 

Preparation

 

Set to boil a pot of water with a teaspoon of salt.

Wash and cut the cauliflower dividing it into florets.  

Add to the boiling water, and cook until florets are tender and inside are still a little hard; about 7 minutes 

Using a slatted spoon, remove the cauliflower from water. 

 

In a large sauté pan, over a medium flame, heat 2 tablespoons of the olive oil with 2 cloves of garlic. Add half of the cauliflowers increase the heat to a high sauté and gently turn until the cauliflowers are light golden. Using a slotted spoon, remove from oil discard garlic, add salt and pepper to taste and keep on the side. Sauté the remaining cauliflowers, with the remaining 2 cloves of garlic and more oil if necessary. When you transfer them from the sauté pan, discard garlic and season with salt and pepper to taste. 

 

Preheat oven to 400 degrees and grease a casserole dish with the 1 tablespoon of oil and sprinkle the bottom and sides of the pan with some breadcrumbs. 

In a small bowl combine the remaining breadcrumbs and cheese. 

 

Place the cauliflower in the baking dish, sprinkle with the breadcrumbs and cheese mixture and drizzle with 2 tablespoons of oil. 

 

Bake for 25 to 30 minutes until the top is a golden color. 

Serve in the baking dish.