For this rich side dish, one of the originals from the Pizzeria, we simmer the cauliflower in cream and then put it in the pizza oven to brown the top. I’ve never met anyone who didn’t like it. Butter, cream, garlic, cauliflower . . . what’s not to like?

　　

Ingredients

serves 4 to 6

　　2 tablespoons unsalted butter, plus more for buttering the baking dish

　　1 large head of cauliflower (about 1 1/2 pounds)

　　2 tablespoons extra-virgin olive oil

　　1 Spanish onion, halved through the core and sliced 1/4 inch thick

　　10 garlic cloves, thinly sliced

　　2 teaspoons kosher salt

　　2 cups heavy whipping cream

　　

Step 1

Adjust the oven rack to the middle position and preheat the oven to 450°F. Lightly butter a large baking dish, preferably one nice enough to present at the table.

　　

Step 2

Trim and discard the cauliflower leaves, cut the florets off the core, discard the core, and cut the florets into 1 1/2-inch pieces.

　　

Step 3

Warm the butter, olive oil, onion, garlic, and 1 teaspoon of the salt in a heavy-bottomed saucepan over medium heat and cook until the onion begins to soften, 3 to 4 minutes, stirring often to prevent the garlic from browning. Add the cauliflower, cream, and the remaining teaspoon of salt, increase the heat to high, and bring the cream to a boil. Reduce the heat to low and simmer the cauliflower until it is tender, 10 to 12 minutes. Pour the cauliflower through a fine-mesh strainer, reserving the cream. Return the cream to the saucepan and simmer it over medium heat until it reduces by one-third and becomes the consistency of thin gravy, taking care that the cream doesn’t brown. Return the cauliflower to the saucepan and stir gently to combine with the cream. Transfer the cauliflower and cream to the prepared baking dish and bake for 30 minutes, or until the top is golden brown. Remove the cauliflower from the oven and set aside for a few minutes to cool slightly before serving. Serve warm.

　　The Mozza Cookbook