I posted this in another forum and thought someone here might like to try it. This is not only tasty, it makes a beautiful presentation.

I have a vintage Hall China round casserole that has a vegetable design, including a cauliflower on the side but any pretty colored casserole dish will do.

Baked whole cauliflower

You can use one large head of cauliflower for 4-6 people
or two medium heads for 7-10.

wash and remove all the leaves and cut the stem so the center is below the shoulders of the cauliflower.

Use a steamer basket over about 1 inch of water in a sauce pan into which the cauliflower fits and can be tightly covered.

Steam for 20 minutes it should be slightly tender.

While the cauliflower is steaming gather these ingredients:

6 tablespoons butter (salted)
1 medium garlic clove, finely minced or put through a press
1 tablespoon sherry vinegar
–
3/4 cup fresh bread crumbs - medium to coarse
1/8 cup grated Grana Padano cheese use parmesan if you must.
1 heaping tablespoon of grated Sap Sago (if you can't find this just add the same amount of Grana Padano)
1/4 teaspoon freshly ground pepper (I prefer white, but use what you have)
1/4 teaspoon freshly grated nutmeg
Pinch of kosher salt
Pinch of herbs de Provence

Preheat oven to 350°F. Butter a casserole dish of a size that will easily hold the whole cauliflower with an inch free around it.

In a small skillet brown the butter
add the garlic and cook for 1 minute
add the vinegar, stir and remove from heat.

Toss the bread crumbs with the remaining ingredients.
Drizzle the butter/garlic/vinegar mixture over the bread crumbs
toss well so the mixture is evenly moistened.

Place the cauliflower right side up in a casserole dish
spoon the bread crumb mixture over and around it.

Bake for 15 to 20 minutes until the bread crumbs are slightly browned.

Sprinkle with pimenton if desired.

I recommend that you do try to get the Sap Sago. It has a flavor that is a bit too sharp on its own but a little goes a long
way and it enhances dishes that would otherwise be sort of bland.

This is a very "forgiving" recipe and can be modified in numerous ways to fit your tastes. Don't be afraid to experiment.

Andie

Andie, this sounds so good...we love cauliflower!