Cauliflower Alla Parmigiana

• 1 head cauliflower (approx. 1 1/2 lbs)
• 1 tbsp white wine vinegar per liter/quart of water

Bring a pot of cold water to a boil and then season with salt and vinegar (the vinegar helps keep the cauliflower nice and white, but it is not necessary).

In the meantime, remove the leaves from the cauliflower and then break into large florets.

Prepare an ice bath. Once the water is boiling, blanch the cauliflower. You still want them to be quite crunchy, so this should only take about 3 or 4 minutes.

Once done, drain the cauliflower well.

If preparing this dish to serve immediately, preheat the oven to 425°F (220°C).

Place the cauliflower onto a clean kitchen towel to drain any excess water.

Once the cauliflower is dry, cut the florets lengthwise into about 1/4"-inch thick.

• 1 to 2 tbsp unsalted butter
• salt (to taste)
• freshly ground black pepper (to taste)

Butter an 8" x 10" baking dish. Spread the cauliflower out relatively flat and then season with salt and pepper to taste.

• 2 to 3 tbsp unsalted butter

Place the cauliflower slices into the pan, overlapping them slightly.

Place small nobs of butter over the top of the cauliflower.

• 1/3 cup Parmesan Cheese

Grate the Parmesan over top of everything.

Up to this point, everything can be done several hours in advance. Simply place into the refrigerator until ready to bake it.

If you haven't already, preheat the oven to 425°F (220°C).

Bake the cauliflower uncovered for approximately 30 minutes or until lightly golden. Serve hot.