Italian Gratineed Cauliflower with Butter and Parmesan

Gratineed Cauliflower with Butter and Parmesan 

Serves 4-6

1 medium head cauliflower 
Butter for smearing and dotting the dish
Salt and pepper
⅔ cup freshly grated parmigiano-reggiano cheese

1. Parboil the cauliflower by heating a large pot of well-salted water to boiling, add the cauliflower head and cook for 8-10 minutes until it can be pierced with a fork, but not mushy or fully cooked. Once par-cooked, remove from water and set aside to cool.

2. Preheat oven to 400° F. 

3. Cut cooled cauliflower head into florets.

4. Choose a baking dish that can contain the florets so that they will overlap slightly. generously butter the baking dish. Add the cauliflower florets in a single layer just overlapping. Sprinkle with salt and pepper, and the grated parmesan, dot liberally with butter. Bake on the uppermost rack of the preheated oven until a light crust forms on top, about 20-30 minutes. After taking it out of the oven let the cauliflower settle for a few minutes before serving.

Adapted from Essentials of Classic Italian Cooking by Marcella Hazan