New York City Chefs Daily Recipe for 03/13/2002 : Cauliflower au Gratin
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Cauliflower au Gratin recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 03/13/2002 : Cauliflower au Gratin
"Cauliflower au Gratin"
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"As we graze it grows"

4 tablespoons olive oil
1 tablespoon anchovy paste
1 tablespoon drained capers
1 1/2 teaspoons chopped fresh rosemary
1/4 teaspoon red pepper flakes
1/8 teaspoon black pepper
4 garlic cloves, sliced thick
1 tablespoon + 1 teaspoon chopped fresh Italian parsley
1 pound cauliflower florets, cut into 1 inch pieces, parboiled for 3 - 4 minutes, then pat dry
3 tablespoons Italian Bread Crumbs
3 tablespoons freshly ground Pecorino Romano cheese

Preheat the broiler. Heat the oil in a large sauté pan set on medium high heat until sizzling, about 2 minutes.  Add the anchovy paste, capers, garlic, rosemary, red pepper flakes, black pepper, and 1 tablespoon of the parsley and cook for 2 - 3 minutes on each side to brown.  Transfer the cauliflower to a small 8 x 8 inch baking dish.  Combine the bread crumbs and cheese and sprinkle over the cauliflower.  Place under the broiler for 5 - 6 minutes, until the bread crumbs and cheese are browned. Sprinkle with the remaining parsley and serve. Serves 4.
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