Cavolfiori al forno (Sicilian Cauliflower)

Vegetables are abundant in Sicily, and their flavor is intense due to the richness of lava-fed soil. A lovely holiday dish - both Thanksgiving and Christmas.

• 2 medium cauliflower
• 1 small onion, peeled but left whole
• 3/4 cup breadcrumbs
• 2 tablespoons butter
• 2 tablespoons flour
• 1/4 teaspoon thyme
• Salt to taste
• 1/2 cup Caciocavallo cheese, grated

Preheat oven to 350°F.

Break off large florets from cauliflower. Trim off exposed stalk of remaining head, then cut in quarters or eighths to arrive at equal size to the large florets. Boil in ample water with uncut onion. Drain, reserving 1 cup of the water. Butter an ovenproof casserole and sprinkle with 1/4 cup bread crumbs. Arrange cauliflower florets to resemble uncut head.

Melt butter in small saucepan. Using a whisk, stir in flour, salt and thyme. Add water reserved from boiling cauliflower. Cook over medium heat to make a thin sauce.

Pour sauce over cauliflower. Sprinkle with remaining 1/2 cup breadcrumbs, then with cheese. Bake in preheated 350° F oven for 20 minutes or until a golden crust forms.

Serves: 6

This recipe from www.inmamaskitchen.com

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