Creamy Roasted Cauliflower & Vidalia Crumble

By • October 4, 2013 0 Comments

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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

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Serves 4-6

  • 1 head of cauliflower
  • 1 vidalia onion(white can be substituted)
  • 1/3 cup ricotta cheese
  • 2/3 cup chicken broth (vegetable can be substituted)
  • 4 tablespoons pecorino cheese, grated
  • salt & pepper to taste (the cheese has lots of salt)
  • 1/2 cup seasoned bread crumbs
  • extra virgin olive oil
  1. 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.
  2. 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.

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