Saturday, March 3, 2012

Skillet Cauliflower Torrisi


Cauliflower is not the world's most-loved vegetable, especially around my house.  But when I find a nice head of cauliflower in the store, this is what I make with it.  And the whole family seems to enjoy it--even our rabbit who gets the cauliflower trimmings.

Torrisi is apparently a deli in New York City.  I have to guess that they are fans of olive oil and garlic, because they use plenty in this recipe.  Feel free to cut down on the garlic or substitute some garlic powder to suit your taste.

Skillet Cauliflower Torrisi
Serves 4-5
From Lidia's Italy in America

6 Tblsp olive oil
6 garlic cloves, sliced
1 large head of cauliflower, cut into 2" florets
1/2 tsp coarse salt
1/4 cup italian breadcrumbs (use gluten-free breadcrumbs for a g-free version)
1/4 cup grated Pecorino Romano or Parmesan

Heat 4 tablespoons oil in a large skillet over medium heat.  Toss in the garlic slices and cook 1-2 minutes until golden.  Add the cauliflower florets and toss to coat in oil.  Season with salt.  Cover and cook until the cauliflower is tender, about 15 minutes.  Stir occasionally adding some water if it starts to get dry or starts to burn.

In a small bowl mix together the bread crumbs and grated cheese.  When the cauliflower is tender, uncover and sprinkle with the crumb mixture.  Drizzle with the remaining 2 tablespoons of oil and serve.

Alternatively, for a crispy finish, bake in a pre-heated 375 degree oven for 15 minutes.

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