Jonathan Waxman began his culinary career in the kitchens of Chez Panisse in Berkeley and Michael’s in Los Angeles. Waxman went on to open his own restaurant in New York City, Jams, as well as the famed Washington Park. Today, Waxman is the chef and owner of Barbuto in Manhattan’s West Village. His first cookbook, A Great American Cook, was published in 2007.
Ingredients:
Serves 4
• 1 head of fresh cauliflower
• 6 tablespoons melted butter
• 2 tablespoons good olive oil
• 1 clove garlic (peeled and smashed)
• 3 tablespoons grated Parmesan
• 3 tablespoons fresh bread crumbs
• 1 pinch red pepper flakes
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
Preparation:
1. Preheat the oven to 375 degrees. Wash and cut cauliflower into florets (you should have about 3 cups).
2. In a large bowl, toss all the ingredients together. Transfer to a heavy baking dish, large enough to hold the cauliflower in a single layer.
3. Bake until the cauliflower is golden brown and tender, 30 to 35 minutes. Serve.
This Side recipe was published in 'Martha Stewart Living Radio Thanks giving Hotline Recipes 2010 - p38'.
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