from Provence the Beautiful Cookbook by Richard Olney
Made by Diane E. for the 2014 CSA Member Appreciation Potluck
- 1 cauliflower, broken into florets and large florets split in half lengthwise
- 1/4 cup olive oil
- salt and freshly ground pepper
- whole nutmeg
- 1/2 cup freshly grated Parmesan cheese
- handful of semidried bread crumbs
- Preheat an oven to 400 degrees. Fill a large saucepan with salted water and bring to a boil. Plunge the florets into the boiling water and cook until barely tender (when a knife tip still meets with slight resistance at the stem end of a floret), about 5 minutes. Drain well and toss the florets in a bowl with the olive oil.
- Spoon the florets into a gratin dish, arranging them snugly. Sprinkle lightly with salt, grind over some pepper, and scrape over a bit of nutmeg. Sprinkle with the Parmesan and then with the bread crumbs. Dribble over any olive oil remaining in the bowl.
- Place in the oven and bake until the surface is nicely colored, about 10 minutes. Serve hot.