Cauliflower au gratin

On Tuesday of this week, a farmers' market opened at the Richmond Kaiser Permanente facility and, evidently, the vendors sold out. Theirs is the only market in that part of the city. Our farmers are wading in the mud, which will likely preclude picking the asparagus. Citrus, breads and other produce will be available as usual. This week's recipe celebrates a new offering from Vital Vittles of Berkeley. If you have extra cauliflower after making the Mexican Cauliflower Soup from several weeks ago, try this Cauliflower Au Gratin. Next week look for the Prawn, Leek and Feta Pizza that has had probably 50 test runs over the past 12 yrs.

Ingredients

  • One head cauliflower, chopped into florets
  • 4 Tbsp olive oil
  • 2 cups Vital Vittles jalapeño cornbread crumbs
  • 3/4 cup grated parmesan and pecorino cheese
  • 2 Tbsp chopped parsley
  • Salt and freshly ground pepper

Directions

Preheat oven to 425°. Steam the florets for 3 minutes over, not in, simmering water. This is only to moisten them as they will cook through in the oven. Using 1 Tbsp olive oil, oil a shallow, flat baking dish that will hold the florets in a single layer. Sprinkle with salt and pepper. Mix the breadcrumbs, cheese and parsley. Pat in a layer over the cauliflower. Drizzle with the remaining olive oil. Bake for about 30 minutes until golden brown.

Nutrition Information (per serving)

Contributor

Preston Maring, MD

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