Cauliflower au Gratin

 

1

medium head cauliflower (2 pounds)

1

medium red onion, cut into 8 wedges

1

tablespoon fresh lemon juice

1

tablespoon olive or vegetable oil

2

large cloves garlic, finely chopped

1

tablespoon chopped fresh parsley

1/2

teaspoon coarsely ground pepper

2

tablespoons freshly grated or shredded Parmesan cheese

2

tablespoons freshly grated or shredded Asiago cheese

1/4

cup shredded provolone cheese (1 oz)

• 1 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 heat to boiling. Reduce heat; simmer about 6 minutes or until cauliflower is just tender. Drain.
• 2 Heat oven to 425ºF. 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.
• 3 Bake uncovered about 20 minutes or until cheese is melted and forms a golden brown crust.