Ingredients
1
medium head cauliflower (2 pounds)
1
medium red onion, cut into 8 wedges
1
tablespoon fresh lemon juice
1
tablespoon olive or vegetable oil
2
large cloves garlic, finely chopped
1
tablespoon chopped fresh parsley
1/2
teaspoon coarsely ground pepper
2
tablespoons freshly grated or shredded Parmesan cheese
2
tablespoons freshly grated or shredded Asiago cheese
1/4
cup shredded provolone cheese (1 oz)
Preparation
Separate cauliflower into florets. In 3-quart saucepan, heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add cauliflower, onion and lemon juice; cover and heat to boiling. Reduce heat; simmer about 6 minutes or until cauliflower is just tender. Drain.
Heat oven to 425°F. In ungreased 9-inch square pan, mix oil, garlic and parsley. Heat uncovered in oven 5 minutes. Spread cauliflower and onion in pan; sprinkle with pepper and cheeses.
Bake uncovered about 20 minutes or until cheese is melted and forms a golden brown crust.
