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Prep 10min
Total40min
Servings4
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Ingredients
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)
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Steps
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 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.
3
Bake uncovered about 20 minutes or until cheese is melted and forms a golden brown crust.
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Serve this authentic Italian gratin with extra shredded cheeses. Cooked green beans drizzled with a little olive oil and sprinkled with toasted walnuts would go along nicely with this dish.
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