1 medium head cauliflower (abt 2 lbs)
1 medium red onion, cut into 8 wedges
1 T. fresh lemon juice
1 T. olive oil
2 large cloves garlic, finely chopped
1 T. chopped fresh parsley
1/4 t. coarsely ground pepper
2 T. freshly grated imported Parmesan cheese
2 T. freshly grated or shredded Asiago cheese
1/4. c. shredded provolone cheese
1. Separate cauliflower into flowerets. Heat 1 inch salted water (salted water is 1/2 t. salt to 1 cup water) to boiling in a 3-quart saucepan. Add cauliflower, onion and lemon juice. Cover and heat to boiling; reduce heat. Simmer about 6 minutes or until cauliflower is just tender; drain
2. Heat oven to 425 degrees. Add oil to ungreased square pan, 9 x 9 x 2 inches, stir in garlic and parsley. Heat uncovered in oven 5 minutes.
3. Spread cauliflower and onions in pan; sprinkle with pepper and cheeses. (Those mentioned are the best but any cheese will work in a pinch) Bake uncovered about 20 minutes or until cheese is melted and forms a golden brown crust.
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