Cauliflower rinaldi

Cauliflower Rinaldi

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1 large head cauliflower, steamed whole and drained
5 Tablespoons butter, separated
1 small onion, minced
3 anchovy fillets or 1 teaspoon anchovy paste
1 cup reconstituted Chalet Suzanne® Chicken Consomme Condensed
1 Tablespoon wine vinegar
1/2 teaspoon chopped parsley
1/2 teaspoon basil
1/3 Cup grated Parmesan cheese

Saute onion in 2 tablespoons butter. Add anchovies or paste, chicken consomme, vinegar, parsley, and basil, and simmer for 2 minutes, then add 3 tablespoons butter. Set drained cauliflower head in round cake pan. Pour sauce over top of cauliflower, and sprinkle with Parmesan cheese. Place under broiler, basting twice during broiling time, and cooking until well browned. Most easily served by cutting into wedges.

Makes: 8 to 10 servings

Tags: recipe, Cauliflower rinaldi, cooking, diy