Cauliflower, a good vegetable especially in the winter, can be prepared in many ways. I sometimes like just to boil it and while the cauliflower is boiling, add an egg or two to boil as well. When the cauliflower and the eggs cool, I peel the eggs, then toss the cauliflower and eggs into a great salad, dressed just with olive oil and vinegar. But the following is a recipe I got from Torrisi in New York, a deli-looking place set up with sixteen seats for dining. The cauliflower I had was delicious, and the bread crumbs used were made by Progresso, which was started by Italian immigrants in New Orleans in 1905.

　　

Ingredients

serves 4

　　6 tablespoons extra-virgin olive oil

　　6 garlic cloves, sliced

　　1 large or 2 small heads cauliflower, cut into 2-inch florets

　　1/2 teaspoon kosher salt

　　1/4 cup dry bread crumbs

　　1/4 cup grated Pecorino Romano

　　

Step 1

Heat 4 tablespoons oil in a large skillet over medium heat. Toss in the sliced garlic, and cook until sizzling, about 1 to 2 minutes. Add the cauliflower florets, and toss to coat in the oil. Season with the salt. Cover, and cook until the cauliflower is tender, about 15 minutes. Stir occasionally, adding up to 1/2 cup water if the skillet starts to dry out or burn.

　　

Step 2

Mix together the bread crumbs and grated cheese in a small bowl. When the cauliflower is tender, uncover, and sprinkle with the cheese crumbs. Drizzle with the remaining 2 tablespoons olive oil and serve. For a crispy finish, bake in a preheated 375-degree oven for 15 minutes.

　　Reprinted with permission from Lidia's Italy in America by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2011 by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. Buy the full book from Amazon or Bookshop.