There was a beautiful head of cauliflower in last week's share. I planned to roast it with olive oil, lemon and salt, then dust with parmesan before serving, but the weather was uncooperative. I simply refuse to turn on the oven on a blistering hot day. What to do? Use the rice cooker, my loyal kitchen companion.....
1 clove garlic, peeled, smashed and chopped
1 cauliflower, cut in small pieces
1/4 C water
4 T cream
2 oz gruyere, grated (Roth Kase Private Reserve)
salt and pepper to taste
Heat the butter in the pot of the cooker. Add garlic, and let cook while you cut the cauliflower into small pieces. Add cauliflower, stirring to coat with butter and garlic. Add a pinch of salt. Let saute a few minutes, then add water and cover. Let steam a few minutes, checking for tenderness of the cauliflower. When it is still a bit al dente, add the cream, stirring. Let cook a moment while you grate the cheese, then add to the pot. Set the lid ajar, to let some moisture escape, and cook until the pot shuts off on its own. You will be surprised to find it nicely browned on the bottom. As you serve it, try to turn it over to show off the golden brown deliciousness....