|Cauliflower w/ Red Onion
(Cavolfiore alla Casereccia)
1 large cauliflower, cut into large florets
Extra virgin olive oil
2 large cloves garlic, thinly sliced
1 medium to large red onion, sliced into thin rings
Sea salt and freshly ground black pepper
1/4 cup tightly packed fresh basil leaves, torn
1. Set a collapsible steamer in a 6 quart pot. Add about 2 inches of water and bring to a boil. Arrange the cauliflower on the steamer rack, cover the pot, and cook about 5 minutes, or until the stems resist only a little when pierced with a knife. The Cauliflower should be tender-crisp. Transfer to a colander and rinse under cold water to stop the cooking.
2. Film the bottom of a 12-inch skillet with oil and set over medium heat. Sautˇ the garlic slices to barely blond, then immediately remove with a slotted spoon. Reserve. Turn the heat up to medium high and sautˇ the onion 2 minutes or until beginning to color. Add the cauliflower and salt and pepper to taste. Cook, turning the pieces, 1-2 minutes.
3. Mound on a platter and sprinkle with the garlic and a generous amount of black pepper. Let stand at room temperature for at least an hour. Scatter the basil over the cauliflower before serving.
Lynne Rosetto Kasper - The Italian Country Table