Cauliflower in Cheese Sauce

1  cauliflower
1/2 cup dried tomato slices; rehydrated, chopped
1  onion
4 jalapeno chilis
1/2 cup parsley and fresh coriander; chopped
1/4 cup lard
2  cloves
2  bay leaves
1 stick cinnamon
1/2 tsp pepper; ground
8  green & black oil cured olives; seeded, minced
3 tbsp capers
1 cup dry bread crumbs
1 cup cheese, mixed (see note); grated
4 tbsp butter

Note: use at least 3 cheeses. Romano, cheddar and fontina are a good combination.

Break 1 cauliflower into flowerets and in a large saucepan cook the flowerets in boiling salted water to cover until they are barely tender. Drain the cauliflower and reserve it. In a skillet heat the lard and cook onion, chili, and half the parsley/coriander mix for 15 minutes or until the onions are translucent. Stir occasionally. Add tomatoes, cloves, bay leaves, cinnamon, and ground pepper. Cook 5 minutes, stirring occasionally. Add capers and olives. Let the sauce cool to room temperature.

Remove & discard cinnamon, bay leaves and cloves. Pour two thirds of the sauce into a buttered 1 1/2-quart casserole, add the reserved cauliflower, and cover it with the remaining sauce. Sprinkle the top with dry bread crumbs and grated cheese, dot the topping with 2 Tbsp butter, and bake the dish in a preheated moderate oven (350 F.) until it is heated through and bubbling around the edges.

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