Instructions

1. Set to boil a pot of water with a teaspoon of salt.

2. Wash and cut the cauliflower dividing it into florets.

3. Add to the boiling water, and cook until florets are tender and inside are still a little hard; about 7 minutes Using a slatted spoon, remove the cauliflower from water.

4. In a large sauté pan, over a medium flame, heat 2 tablespoons of the olive oil with 2 cloves of garlic. Add half of the cauliflowers increase the heat to a high sauté and gently turn until the cauliflowers are light golden. Using a slotted spoon, remove from oil discard garlic, add salt and pepper to taste and keep on the side.

5. Sauté the remaining cauliflowers, with the remaining 2 cloves of garlic and more oil if necessary. When you transfer them from the sauté pan, discard garlic and season with salt and pepper to taste.

6. Preheat oven to 400 degrees and grease a casserole dish with the 1 tablespoon of oil and sprinkle the bottom and sides of the pan with some breadcrumbs. In a small bowl combine the remaining breadcrumbs and cheese.

7. Place the cauliflower in the baking dish, sprinkle with the breadcrumbs and cheese mixture and drizzle with 2 tablespoons of oil.

8. Bake for 25 to 30 minutes until the top is a golden color. Serve in the baking dish.