1 head cauliflower
1 jar Bella Cucina Walnut Sage Pesto
¼ cup chicken or vegetable broth
¼ cup heavy cream
1/3 plus 3 tablespoons Parmigiano-Reggiano
3 tablespoons breadcrumbs
Preheat oven 350°
Cut the stem and leaves off the head of cauliflower. Remove the core from the center and discard. Cut the cauliflower into bite size pieces and blanch in boiling salted water until tender, about 4-6 minutes. Drain and pat dry. Place in a 9-inch round buttered ovenproof casserole dish and set aside.
In a mixing bowl, combine the pesto, broth, cream and 1/3 cup of the cheese. Pour over the cauliflower. Mix the remaining 3 tablespoons of cheese and breadcrumbs and sprinkle over the top. Bake until tender, golden brown, and bubbly at the edges, about 35-45 minutes. Serves four.
Copyright 2007 Alisa Barry