Wednesday, January 23, 2013

Roasted Cauliflower ala Bon Appetite!

I roast cauliflower all the time, in fact I think I've probably
given you a recipe for it already

But this idea out of Bon Appetite! sounded scrumptious

Melted parmesan cheese, roasted sweet red onions
a bit of thyme, and then I made a dipping sauce
by stirring basil pesto into my homemade cashew cream

We ate the entire thing, fireside, right off the pan
with salad on the side

A perfect winter midweek meal


1 large head of cauliflower, core removed and sliced 
into 1/2 inch slices
1 red onion, peel and leave root end in tact to hold layers together
cut into small wedges
( I used the last of my red cippolini onions from Carding Brook Farm)
1 cup grated parmesan cheese
1/2 - 3/4 tsp dried thyme
(recipe called for 4 sprigs of fresh thyme, great if you have it)
Kosher salt
Dash or two of red pepper flakes, more if you like
Grapeseed oil to coat

Spread cauliflower slices and onions onto baking tray
into single layer
Sprinkle with thyme, salt and pepper
Drizzle with enough grapeseed oil to lightly coat
Toss to combine 

Roast in a preheated 450 degree oven,
tossing veggies occasionally for even browning
until golden, tender and almost perfect
approx. 20 minutes
At this point sprinkle the cheese all over everything
and continue to roast until deep golden brown and cheese is melted
about 5-8 minutes longer


1 cup raw cashews soaked in water to cover for at least 4 hours or overnight
1/4-1/2 cup water
A few good spoonfuls of basil pesto
Sea salt and pepper to taste

Drain and rinse the cashews
puree with fresh water until smooth and creamy
stir in pesto, salt and pepper by hand
adjust to taste

Dip the roasted cauliflower in the cream sauce with abandon and
eat the onions like candy.



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