The cauliflower price crisis appears to be over – I bought a 2 lb (I weighed it after I’d removed the outer leaves) cauliflower for $2.50 today.

2 lbs cauliflower, broken into florets (frozen would work just as well)

olive oil

1 onion, diced

3 cloves garlic, minced

1/2 cup sliced sundried tomatoes (mine were dry, but packed in oil would be fine)

1/2 cup white wine

1/2 large jar water packed artichokes, drained and quartered

heavy cream

grated parmesan

Toss the cauliflower with olive oil and roast it until the cauliflower is tender.

Meanwhile, fry the onion and garlic in oil until the onion is soft. Add the sundried tomatoes and white wine and bring to a simmer. Simmer until most of the wine has been evaporated (or absorbed by the tomatoes).

Add heavy cream and artichokes. I think I added about a cup, but you want enough so the sauce will coat the cauliflower. Bring to a simmer. Remove from the heat and stir in half the parmesan, maybe a cup. Toss with the cauliflower and pour the mixture into a 9×13 baking pan. (Preferably the one you used to roast the cauliflower.) Top with the remaining parmesan. Bake at 350 for about 30 minutes. Eat.

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