1 large head cauliflower, broken into florets
1/4 c. butter, plus extra for greasing
2 garlic cloves, minced
2 T. minced fresh parsley
1 c. fresh bread crumbs*
1/2 c. grated Gruyere cheese
Salt and freshly ground black pepper
Bring a large pot of salted water to a boil. Add the cauliflower and boil until tender, about 6 minutes. Drain well.
Preheat the oven to 375 degrees. Grease a 1-1/2-qt. baking dish with butter.
Melt the butter into a small saucepan over medium heat. Add the garlic and parsley and simmer just until fragrant, about 2 minutes.
Toss together the bread crumbs, cheese, and salt and pepper to taste in a small bowl.
Arrange the cauliflower in the prepared baking dish. Top with the crumb mixture. Drizzle the butter and garlic mixture over the top. Bake for about 15 minutes, until the cauliflower is hot and the crumbs are golden. Serve hot.
*Whirl 2-3 slices of whole wheat sandwich bread in a food processor to make 1 c. fresh bread crumbs.
Serves 2-4.
Adapted from The Garden-Fresh Vegetable Cookbook, p. 373.
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