Ingredients

4 tablespoons olive oil

1 tablespoon anchovy paste

1 tablespoon drained capers

4 garlic cloves, thickly sliced

1 1/2 teaspoons chopped fresh rosemary

1/4 teaspoon red pepper flakes

1/8 teaspoon black pepper

1 tablespoon + 1 teaspoon chopped fresh Italian parsley

1 pound cauliflower florests, cut into 1 inch pieces, parboiled for 3-4 minutes and patted dry

3 tablespoons Italian Bread Crumbs (see page 218)

3 tablespoons freshly grated Pecorino Romano cheese

Cauliflower Au Gratin

Cavoli Gratinati

Serves 4

Printable Version

Preheat the broiler. Heat the oil in a large saute pan set on medium-high heat until sizzling, about 2 minutes. Add the anchovy paste, capers, garlic, rosemary, red pepper flakes, black pepper and 1 tablespoon of the parsley and cook for 2-3 minutes, until the garlic is browned. Toss the cauliflower into the pan and stir to coat well. Cook the cauliflower for 2 minutes on each side to brown.

Transfer the cauliflower to a small 8 x8 inch baking dish. Combine the bread crumbs and cheese and sprinkle over the cauliflower. Place under the broiler for 5-6 minutes, until the bread crumbs and cheese are browned. Sprinkle with the remaining parsley and serve.

Cook's Tip:

To save time when preparing this recipe, parboiled the cauliflower the day before serving and keep refreigerated until you're ready to cook.