Prep 5 mins
Cook 25 mins
From a magazine but no idea which one. Recipe states: In this recipe, cauliflower florets are cooked in boiling water, then covered with flavored crumbs and finished in the oven. If the cauliflower has just been removed from the water and is still hot, 10 minutes in the oven and a few minutes under the broiler are sufficient. If, however, the cauliflower has been cooked ahead and then allowed to cool before the next step, increase the baking time to about 20 minutes before finishing the dish under the broiler.
- 1 (2 lb) cauliflower, separated into florets, large pieces cut in half
- 1 teaspoon garlic, chopped
- 1 large scallion, chopped, approx. 3 tbsp
- 1 tablespoon flat leaf parsley, chopped
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 2 teaspoons olive oil
- 3⁄4 cup fresh breadcrumb, from 1 1/2 slices white bread
- Preheat the oven to 425 degrees F.
- In a large saucepan, bring 1 1/2 cups water to a boil over high heat.
- Add the cauliflower florets and cook, covered, until just, about 10 minutes.
- Drain thoroughly and spread the florets into a 9 inch by 13 inch baking or gratin casserole dish.
- In a small bowl, mix together the garlic, scallions, parsley, salt pepper and olive oil.
- Add the bread crumbs and toss gently.
- Sprinkle over the cauliflower and bake for 10 minutes.
- Turn on the boiler and broil 7 inches from the heat for 3-5 minutes, or until lightly browned.
We really liked this. It was crunchy and good. My only suggestion would be more topping and to season the cauliflower before putting it in the pan. We practically licked the pan clean, we love cauliflower.
The dish didn't have a lot of taste. It wasn't bad but not too flavorful.