If you can get your hands on this wild colored cauliflower, you are in for a real treat. (You can order it thru IIMK) Not only is the color intense, but the flavor is too! Of course, this method is also excellent with the good old traditional white kind. In the early fall, look for different varieties, such as Romanesco and Brocoflower.
- 1 Large Head Purple (or any color) Cauliflower - intact
- 3 Tbs. Magic Oil (can sub with butter)
- ½ Cup Grated Parmesan Cheese
Leaving the cauliflower whole, remove all the leaves and rinse it very well.
Steam the whole head in a large pot of salted water and cook until tender, about 15 minutes. Check for doneness with a long knife or fork, piercing through to the center. The cauliflower should still be slightly firm you don't want it to fall apart or be mushy.
Remove the cauliflower head from the pot and place it on a foil lined baking sheet.
Place pats of butter all over the top and sprinkle the entire head with the grated cheese.
Put the cauliflower under the broiler for 5 minutes, keep an eye on it, you want the cheese to be golden brown and bubbly.
Serve the whole head of cauliflower on a large platter and cut wedge slices.