enjoy the recipes on the Williams - Sonoma
website. I find that the recipes call for
practical ingredients and turn out very good.
2 Tbs. unsalted butter
2 Tbs. extra-virgin olive oil
1 yellow onion, diced
3 garlic cloves, minced
3/4 tsp. chili flakes, or to taste
1 head cauliflower, about 3/4 lb., cut into 1-inch pieces
2 Tbs. capers, drained and rinsed
1/2 cup grated Parmigiano-Reggiano cheese
3 Tbs. chopped fresh flat-leaf parsley
3 Tbs. fresh lemon juice
Salt and freshly ground pepper, to taste
Bring a large pot of salted water to a boil over high heat.