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Recipe1M+
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Controlled pour dispenser — drizzle olive oil without glugging
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
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Controlled pour dispenser — drizzle olive oil without glugging
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
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wash and core the cauliflower then cut into 2 florets. set aside. 2. preheat oven to 350 degrees f. 3. heat a large saute pan with a cover over medium heat and add the olive oil. once oil is hot reduce the heat to low and add the garlic. cook until the garlic begins to turn golden and then use a slotted spoon to remove the garlic from the oil. reserve and refrigerate the golden brown garlic in an airtight container for use in another recipe. 4. return the heat under the saute pan to medium and add the cauliflower florets tossing to coat with the garlic-infused oil then season with the salt and pepper. cover and cook for 10 minutes. turn the cauliflower and cook for another 5 minutes to caramelize all over. while the cauliflower is cooking, mix the breadcrumbs and asiago cheese in a small bowl. 5. transfer the cauliflower into a 2-quart gratin dish and sprinkle the breadcrumb and cheese mixture over the top and bake for 10 minutes until golden brown. drizzle with additional olive oil and serve hot.