Gratinéed cauliflower with butter and Parmesan cheese from Essentials of Classic Italian Cooking (page 483) by Marcella Hazan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • wester on July 21, 2013

    Cauliflower cheese brought back to the essence. Nice.

  • fprincess on August 02, 2012

    I had a head of cauliflower in my CSA a few weeks ago so I decided to make a gratin (usually I just roast it in the oven with some herbes de Provence and olive oil). Since the weather is warm, instead of a heavy cream-based gratin, this recipe caught my eye. The cauliflower was boiled until tender, then roasted in the oven with salt, butter, and plenty of grated parmesan. It was pretty good by nothing special. I used the leftovers to make soup the next day. Photo here: http://forums.egullet.org/index.php/topic/56661-cauliflower-recipes/page__p__1883337#entry1883337

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