On another blog, Ikram Saeed was talking about how Pakistanis in general are meat-eaters. So I thought I would post a veggie recipe that I am making. This is baked cauliflower with onions and cheese from the book “Modern Italian Cooking.”
- 2.5 lb cauliflower
- 3 tablespoons unsalted butter
- 2 onions
- 2 tablespoons chopped fresh parsley leaves
- Salt and black pepper
- 3/4 cup grate parmigiano
Remove all the leaves from the cauliflower and detach the florets. Boil or steam the florets until tender but still firm to the touch.
Preheat the oven to 375°F. Butter a baking dish.
Melt the butter in a medium-size skillet. When the butter foams, add the onions and sauté over medium heat until the onions turn pale yellow. Add the parsley and cauliflower and season with salt and pepper. Cook and stir for about 1 minute.
Transfer the cauliflower to the baking dish. Sprinkle generously with the parmigiano and bake for 10-15 minutes.