Sunday, February 16, 2014

Cheesy roasted cauliflower

Roasting cauliflower? Here's the best way I know to put it over the top:  Break a head into large florets, then cut each floret from top to bottom into three or four thick slices.  Put them in a bowl with one or two onions cut into chunks and a half-dozen garlic cloves, smashed and peeled; add salt and black pepper to taste, then toss with olive oil until everything is well coated.

Place them all on a large greased sheet pan, taking care that the cauliflower slices land flat-side-down so they'll brown and crisp as the veggies roast.  Roast in a preheated 450F oven for 15 minutes, then turn the florets, laying them down on the other flat side, and roast for 15 minutes more or until they're hot, tender in the middles and browning on the edges.

You can eat them as is, but we turned it into a real feast by tossing them in a Cheddar Mornay sauce, a simple lightly seasoned flour-and-butter roux with grated yellow and white Cheddar and a bit of grated Grana Padano cheese melted in.