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Unsalted butter for the baking dish
1 cauliflower about 1 1/2 lbs, separated into large florets
2 1/2 tablespoons butter (I usually add 1 tablespoon only)
Sea salt, preferably gray salt
Freshly ground black pepper
1/2 cup freshly grated Parmesan cheese.
Preheat the oven to 425F. Place and 8x10 oval baking dish.
Bring a large pot of generously salted water to a boil. Add the florets and boil until they are slightly softened but still retain some crispness, about 4 minutes. Drain well. Then slice them lengthwise so the stems are about 1/4-inch thick.
Arrange the slices overlapping them tightly in the prepared baking dish. Season with salt and pepper, then dot with thin slices of butter.
Sprinkle the Parmesan cheese on top.
Bake uncovered until lightly browned on top, about 30 minutes.
Note: For en even golden brown color, I do not overlap the florets tightly.
Makes 4 servings
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