Ingredients
2½lbsheads of cauliflower
2tbspextra-virgin olive oil
3clovesgarlic
4anchovy fillets
6mediumscallions
1cupchicken stock,or canned low-sodium broth
2cupsheavy cream
1½cupsfresh whole wheat bread crumbs
3tbspparmesan cheese,grated
1tbspunsalted butter
salt and freshly ground pepper
Preparation
Preheat the oven to 400 degrees F. In a large saucepan, steam the cauliflower for about 7 minutes, until just tender; let cool slightly. Cut the cauliflower into 1-inch pieces and spread evenly in a 10×15-inch shallow baking dish.
Heat the olive oil in a large skillet. Add the garlic and anchovies and cook over low heat until fragrant, about 2 minutes. Add the scallions and cook, stirring, until softened.
Add the chicken stock and boil over moderately high heat until reduced by half, about 5 minutes. Add the cream and simmer over low heat until reduced to 1½ cups. Pour the cream over the cauliflower.
In a bowl, toss the bread crumbs with the cheese and melted butter. Season with salt and pepper and sprinkle over the cauliflower. Bake in the upper third of the oven for about 20 minutes, or until bubbling and golden.
Let stand for up to 20 minutes before serving.
