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Parmesan Crusted Cauliflower

1 head of cauliflower

1 egg

1 tablespoon melted butter or margarine

1 tablespoon dried thyme

1/2 teaspoon ground white pepper

About 1/2 to 3/4 cup shredded or grated parmesan cheese

Put a large pot of salted water on to boil, large enough that you could submerse the entire head of cauliflower.  Preheat oven to 375°.  Remove outside green leaves and wash head.  Turn head upside down and using a small paring knife try to “core out” the bulk of the core without breaking the head apart.  If you’re uncertain, just cut a deep X into the core.  Submerge head into boiling water and cook for about 8 minutes.  Using tongs or a carving fork, carefully remove the head from the boiling water and let drain in a colander.  Place the head, floret side up in a casserole dish or baking pan that the head fits into snuggly.  In a small bowl, beat egg, add butter or margarine, thyme and ground white pepper.  Using a pastry brush, brush the egg mixture over the entire head.  Sprinkle the cheese over the head, gently pressing to form a crust, especially towards the sides.  Bake for about 20 to 25 minutes or until fork tender.  Finish under broiler briefly for a brown crusty top.     

From Julie A. Ulmer 

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