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Steamed Cauliflower With Mushrooms And Parmesan
1 cauliflower, cut into bite-sized pieces
2 medium onions, chopped
1 lb. fresh mushrooms
2 Tbsp. butter
1/2 c. bread crumbs
3/4 c. parmesan cheese, grated
Cut cauliflower into bite-sized pieces, place in a steamer,
and steam to desired tenderness, about 10-15 minutes. In a frypan, sauté onions and mushrooms in butter until brown (about 5 minutes). Remove from heat, and stir in the parmesan and bread crumbs. Mix well. Put the steamed cauliflower in a baking dish, and toss with the mixture in the frypan. Bake for 4-5 minutes at 350 F Serves 6.
“The only kind of seafood I trust is the fish stick, a totally featureless fish that doesn’t have eyeballs or fins.”
Dave Barry, Miami Herald Columnist
The first macaroni factory in the United States was established in 1848. It was started by Antoine Zegera in Brooklyn, New York.
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