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About the Recipe: It’s a delightful side dish that is easy to prepare and has an elegant appearance on a dinner table. Tender cauliflower is served drizzled with a creamy rich buttery sauce and covered with a crisp golden brown Parmesan crust. Give it a holiday twist with some dried cranberries and bright green parsley sprigs.
Inspired by: Pen Vogler, “Dinner with Dickens” Cico Books Recipe: Cauliflower with Parmesan
Also see: https://dickensmuseum.com/blogs/explore/what-shall-we-have-for-dinner
What shall we have for dinner? By Lady Maria Clutterbuck (Catherine Dickens). ‘New Edition,’ 1852. [lib]6822 © Charles Dickens Museum
Cook’s Note: I used a 10-1/2″ dia., 2 1/2″ high, French ceramic, ruffled, burgundy pie dish and sprinkled the top of the cauliflower with about 1/3 cup grated Parmesan cheese.
To Serve: Remove from oven; arrange dried cranberries over the top; garnish with fresh parsley sprigs as desired. Serve warm.
Serves about 6
pdf for Copy of Recipe – Parisian Party Cauliflower
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