|Sunday||12:00 PM – 5:00 PM|
|Monday||10:00 AM – 6:00 PM|
|Tuesday||10:00 AM – 6:00 PM|
|Wednesday||10:00 AM – 6:00 PM|
|Thursday||10:00 AM – 6:00 PM|
|Friday||10:00 AM – 6:00 PM|
|Saturday||12:00 PM – 5:00 PM|
Closed on statutory holidays.
3 – 6 cloves of garlic, chopped finely
⅓ – ½ cup olive oil
½ tsp red pepper flakes
½ – ¾ cup grated fresh Parmigiano Reggiano or Romano
1 tsp salt
Fresh ground pepper
Lemon – zest and juice
3 to 4 TBS chopped fresh herbs such as flat leaf parsley, tarragon, chives
Pine nuts (optional)
Trim the bottom of the cauliflower – keep the nicer looking leaves intact
Bring a pot of water to boil – large enough to immerse the entire cauliflower. Salt the water.
Place the cauliflower in the boiling water, reduce heat to a steady simmer. Cover. Cook for 10 – 15 minutes depending on the size of the cauliflower.
Five minutes before the cauliflower is ready, heat the olive oil in a heavy bottom skillet – medium heat. Add the minced garlic. Add red pepper flakes. Stir for several minutes until golden, watching carefully that it doesn’t burn (and turn bitter). Set aside.
Drain and plate the cauliflower. Pour the olive oil and garlic mixture over the cauliflower.
Sprinkle the lemon zest with a squeeze of lemon (to taste).
Sprinkle grated cheese. Add chopped parsley and/or herbs.
Sprinkle optional pine nuts.