Steaming, roasting and broiling whole vegetables has become very popular over the past few years. I think people do it because it’s a real show-stopper when placed on a table at parties, small dinners or special gatherings. I like to do it for a few reasons – it’s easy, it’s delicious, and it does look pretty amazing.
Cauliflower, that white-brain looking vegetable that ends up on most tables today is one of my favorites. I like it mashed, pureed and now left whole. Steaming a whole cauliflower requires a little broth and a good pot. The crusted Parmesan part occurs after it’s already fork-tender, with a quick 5-minutes under the broiler, you’re ready to serve.
I think this would make a great addition to your Thanksgiving or Christmas buffet, letting guests slice-off a wedge at their own leisure to enjoy alongside roast turkey, ham or beef. Otherwise, it makes a great vegetable main, or side dish during the week because it’s so quick and easy.
1 whole cauliflower, leaves removed
1 cup chicken or vegetable broth
3/4 cup grated Parmesan cheese
- Preheat oven to broil. In a large stock pot or Dutch oven, add chicken broth and cauliflower. Sprinkle cauliflower with 1/2 teaspoon salt. Place over medium-heat until boiling and place lid on top. Turn heat to low and cook for 15-18 minutes, or until a sharp knife inserts easily.
- Remove lid and drain most of broth, except 3 tablespoons. Coat cauliflower in Parmesan cheese and place pot under broiler. Broil for 5-6 minutes, or until deep golden brown. Serve whole in pot, or place on a platter for slicing into wedges. Enjoy!