They all called it Texas Cauliflower: I assume that is because my grandfather grew up in Texas, and maybe had a lot of it while growing up (just like I did), and so that became its name. Though to tell you the truth, I don't know for sure. I never asked, which is actually a little strange because I just spoke with my grandmother on the phone yesterday.
Why didn't I ask her while I was standing there, talking on the phone with her, while I made it? Truth is, I didn't think of it until just now. This is partly due to the fact that I never called it Texas Cauliflower. Ever since I was a kid, surrounded by a family who call this dish "Texas Cauliflower," in the quiet recesses of my mind I always thought of it as Pizza Cauliflower.
I think, while typing this, that Pizza Cauliflower doesn't sound very classy or gourmet. But, then again, when I think of adjectives for Texas, I can't say that "classy" and "gourmet" are two of the first words to pop into my mind. I don't know. Call it whatever you want to: the bottom line is that it is simple, and it is good.
Grandmother's Texas Cauliflower
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| A big mound of easy-to-make cheesy yumminess |
- 1 large caulflower
- 1 jar marinara, bolognese, or vodka sauce (or you can make your own, but c'mon, it's a simple cauliflower dish. Take it easy on yourself.)
- 8-12 ounces sliced cheese, either mozzarella or sharp cheddar
- Cut the tough end of the stem out of the cauliflower. Wash and rinse the cauliflower thoroughly. Preheat oven to 350 degrees F.
- Steam the cauliflower stem down 10-15 minutes, until a fork inserted into the stem end goes in easily, but with some resistance: do not overcook, or you will have a bland, unappetizing lump of gooey mush.
- Place the cauliflower in a deep-dish pie pan. Cover with the sauce, then lay the slices of cheese over the surface. If desired, sprinkle some salt and freshly ground pepper over the top.
- Bake until the sauce is bubbling and the cheese is melted and slightly browned.
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