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February 26, 2012 / An Anthology of Clouds

Roasted Cauliflower Gratin

Cauliflower is another one of those overlooked winter vegetables that I am simply obsessed with lately, to the point that I long for winter to continue so I can keep eating it. Roasting a cauliflower develops a strong, nutty flavor that’s surprising and delicious. The following recipe is inspired by the Riverford Farm cauliflower gratin, but is done without the tons of cheese and the $6 specialty ingredient (creme fraiche) that really, no one wants to eat a whole tub of with their vegetable side.  I use two heads of cauliflower, because I personally want to eat this as leftovers all week long, but one head and a smaller roasting dish is fine, too. It makes a one-and-done side for meat or fish. Vegetarians could throw it over rice or whole-milled stone-ground oats (a trick I learned lately from Lizanne).

2 cauliflowers, cut into florets
2 tbs olive oil
sea salt and freshly ground black pepper
1 cup (scant) plain, whole yogurt
1 egg
2 med handfuls of Gruyere cheese, grated
1 tbs grated Parm

Preheat the oven to 350 degrees.

Put the cauliflower in a 9×13 glass baking dish (or whatever you use) drizzle it with the oil, toss, and season with salt and pepper. I do this all in the baking dish to save washing up.

Roast for 30 minutes or until cooked and golden.

Meanwhile, mix the yogurt with the egg and half the Gruyere. When the cauliflower is done, remove from oven, turn the heat up to 400, add the yogurt mixture and toss until coated. Sprinkle with the rest of the Gruyere and the Parm and bake in the hot oven (don’t forget to turn the heat up) for 10 more min or until cheese is brown and bubbly. Voila. Delicious.

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