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Garlic-Parmesan Crusted Romanesco Cauliflower

Posted Jan 19 2013 8:00am


Garlic-Parmesan Crusted Romanesco Cauliflower

3 heads of garlic1 tbsp. olive oilKosher salt and fresh black pepper2 heads of Romanesco Cauliflower1/2 c. grated Parmesan cheese1 tbsp. butter, softened
Preheat oven to 425*Slice the top 1/4 off the heads of garlic, place them on a piece of aluminum foil, drizzle with olive oil, salt and pepper, pinch up sides of foil to create a sealed packet, place on a baking sheet and into the oven.While garlic roasts, steam cauliflower.Prep the cauliflower by stemming, removing leaves, and washing well. Place in a pot, add 1" of water and heat over high.Bring water to a boil, steam cauliflower for 5 minutes, until tender, turn heat off and set aside (keep the lid on and let it continue to steam/stay warm).Add butter and parmesan to a small mixing bowl.Take cauliflower out of pot and place in a baking dish that will hold cauliflower snugly.After an hour, remove garlic from the oven and cool for a few minutes, then squeeze roasted cloves out into mixing bowl with cheese, use a fork to mash and stir well. Slather cauliflower with garlic mixture.Turn broiler on low, place cauliflower under and broil for 3-5 minutes, keep your eye on it the entire time, and remove if it's too brown.Serve immediately.
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