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Author Notes: Can't get everyone to eat their veggies? Try this creamy, roasted cauliflower with a crunchy topping...They will be asking for seconds! —Marisa R
head of cauliflower
vidalia onion(white can be substituted)
cup ricotta cheese
cup chicken broth (vegetable can be substituted)
tablespoons pecorino cheese, grated
salt & pepper to taste (the cheese has lots of salt)
cup seasoned bread crumbs
extra virgin olive oil
- Preheat oven to 375F. Remove core and stem of cauliflower and pull apart the florets. Place them and the whole onion in its jacket on a parchment covered baking sheet. Drizzle sparingly with EVOO and season to taste. Mix with your hands. Bake for 20-30min until fork tender. Turning over to colour evenly after 10-15min. Season again sparingly. In a small oven proof dish or baking sheet mix crumbs with 1 tbsp of the pecorino cheese and 1tbsp. oil. Stir to combine and bake for 10min. *watch carefully, do not burn* This is the crunchy topping for the cauliflower. Toss after 5 min. to brown evenly.
- Squeeze cooked onion from skin. Add to processor along with, cauliflower, broth, ricotta, pecorino and blend to a smooth consistency. This should still be hot. (It can be cooled to room temperature and reheated when needed, within 1-2 hrs. ) Sprinkle crumbs over cauliflower for each individual serving or spread cauliflower into a casserole dish and sprinkle crumble over top serving family style.
- This recipe was entered in the contest for Your Most Impressive Dinner Party Side