ROASTED PARMESAN CAULIFLOWER

Adapted from Masseria dei Vini

Serves 4 to 6
 
1 large cauliflower head, trimmed of leaves and rinsed
1 – 1¼ cup of heavy cream
¼ cup dry white wine
2 tablespoons of finely minced shallots
1 teaspoon ground nutmeg
1 teaspoon salt
½ teaspoon white pepper
1 – 1½ cups aged Parmesan cheese, shredded works better than grated.
 

1. Steam or roast whole cauliflower head until it can be centrally pierced with a thin skewer just readily.  You need it to remain firm rather than soft.  Basket steamers are best.
2. Allow the cauliflower to return to room temperature.
3. Slice thick slices through the head, at least 1½ to 2 inches thick.  Place in table ready roasting or casserole dish in a single layer.
4. Preheat oven to 350º.
5. Slowly heat the cream and wine in a small saucepan.  Add the shallots, nutmeg, salt and white pepper and whisk until thoroughly blended.
6. Continue to simmer while whisking until the sauce thickens or is reduced by about a third.
7. Remove the saucepan from the heat.  Slowly add the cheese and continue to whisk.
8. Gently pour or ladle the cheese sauce over the cauliflower and roast for 15 minutes in the middle of the oven.
9. Without raising the dish to a higher level in the oven, turn the broiler on to turn the cauliflower a golden brown.  Five minutes should do it.  Serve immediately.