2tablespoonsfreshly grated or shredded Parmesan cheese
2tablespoonsfreshly grated or shredded Asiago cheese
1⁄4 cup shredded provolone cheese1 oz
Instructions
Separate cauliflower into florets.
In 3-quart saucepan, heat 1 inch salted water (1⁄2 teaspoon salt to 1 cup water) to boiling.
Add cauliflower, onion and lemon juice; cover and return to boiling.
Reduce heat; simmer about 6 minutes or until cauliflower is just tender.
Drain.
Heat oven to 425°F.
In ungreased 9-inch square pan, mix oil, garlic and parsley.
Heat uncovered in oven 5 minutes.
Spread cauliflower and onion in pan; sprinkle with pepper and cheeses.
Bake uncovered about 20 minutes or until cheese is melted and forms a golden brown crust.
Notes / Tips / Wine Advice:
Serve this authentic Italian gratin with extra shredded cheeses. Cooked green beans drizzled with a little olive oil and sprinkled with toasted walnuts would