baked cauliflower & cheese
Yield 4
Do play around with the cheeses, and/or type of cruciferous vegetable. One thing you should definitely not play around with is the inclusion of the olive oil seasoned with garlic. It makes all the difference. This dish is hardy enough to be a main dish, but we've also been having it as a side to soup.
Ingredients
- 2 small heads of Cauliflower
- 3 tablespoons of extra virgin olive oil
- 1/2 cup shredded mozzarella
- 1 cup grated fresh pecorino (I’ve been using something very fresh, almost like munster)
- 1 cup grated parmigiano reggiano
- 24 green olives in brine, pitted and roughly chopped
- 3 garlic cloves
- 1/2 tsp ground red pepper
Instructions
- Peel and crush the garlic cloves into a small bowl. Add the olive oil, and red pepper, Stir and let sit for 15 minutes or longer.
- Preheat oven to 380f/ 180C
- Cut the cauliflower into florets, eliminating the tough core.
- Bring a bit pot of salted water to boil, and cook the cauliflower for 2 minutes. Drain and rinse with cool water to cool off. Drain well.
- Use an oven proof dish big enough to hold the cauliflower in one layer.Lightly oil the dish then place the cauliflower into the pan.
- Sprinkle the olives over, then the cheeses. Finally, using a spoon, drizzle with the seasoned olive oil.
- Bake in preheated oven for about a half hour. Let sit for 10 minutes before serving.
Recipe by Elizabeth Minchilli at https://www.elizabethminchilli.com/2017/01/baked-cauliflower-cheese/