Ingredients
Scale
- 2 tablespoons olive oil
- A 2-pound cauliflower, trimmed and broken or cut into in small (3/4-inch) pieces (about 8 cups)
- 2 cups minced onion
- 1/4 cup (possibly more) grated fontina or sharp cheddar—or shredded parmesan
- 1/4 teaspoon salt
- Black pepper
Instructions
- Heat the oven to 400°F. Line a baking tray with parchment or foil, and slick it with a tablespoon of olive oil. (You can use a chunk of cauliflower to spread it around.)
- Arrange the cauliflower pieces on the tray, sprinkle them with the minced onion, and place the tray in the center of the preheated oven. After 15 minutes, shake the tray –and/or use tongs— to loosen and redistribute the pieces —gently, so they won’t pop off the tray.
- Roast for another 5 to 10 minutes—until the cauliflower is becoming uniformly golden—then push everything together in the center of the tray, keeping it a single layer. Sprinkle evenly with your chosen cheese.
- Roast for 10 or so minutes longer, or until the cheese is thoroughly melted, forming an irresistible golden crust. Remove the tray from the oven, and season with salt and pepper. Serve hot, warm, or at room temperature.
Notes
*Optional Enhancements:
• Sprinkle some toasted breadcrumbs over the cauliflower after they come out of the oven.
• Include a thickly sliced carrot on the tray and roast it along with the cauliflower.
• Try this same process using broccoli instead of all or some of the cauliflower.
*Roasted Cauliflower will keep for up to 5 days in a tightly covered container in the refrigerator, and will reheat beautifully. You can also just cut it small and throw it into a vegetable soup or a green salad.
*From The Heart of the Plate: Vegetarian Recipe for a New Generation (Houghton Mifflin Harcourt) by Mollie Katzen
Nutrition
- Serving Size: 1