Cauliflower Bake With Cheese, Onion, Pepper, And Prosciutto

• 1 head of yellow cauliflower, quartered
• 3 ounces prosciutto (see tofu option), pan fried to crisp then chopped
• 10 1 x 2 x 1/8 in slices of hard tofu (vegetarian option), pan fried 5 minutes per side in hot EVOO with garlic and Sriracha (just to darken edges)
• 1 medium sweet onion, small chopped
• 1 roasted red pepper (12 oz jar), patted dry and small chopped
• 3 tablespoons roasted mashed garlic
• 4 tablespoons butter
• 1 cup heavy cream
• 1/2 cup feta cheese
• 1.5 cups parmesan cheese, shredded (or a 50:50 Parmesan: Asiago mixture)
• 1.5 cups sharp cheddar cheese, shredded

1. Place the cauliflower on a parchment-covered baking sheet. Drizzle with EVOO and roast at 450F for 20-25 minutes. Remove and cool to touch.
2. Partially caramelize onions in EVOO and 2T butter in a shallow pan, then add the red pepper and complete cooking. Set aside.
3. In a non-stick saucepan, combine 2T butter, feta, and garlic over medium heat. Add in 1 c of parmesan (or part/asiago), heavy cream, and the cheddar cheese. Blend thoroughly and heat to a light boil. Remove from the heat and let cool for a moment.
4. Chop the cauliflower (large) and line the bottom of an 8x8 baking dish, cover and blend with the cheese mixture.
5. Cover with a layer of the onion and pepper mixture, then distribute the prosciutto over the top.
6. Sprinkle with the remaining 0.5 c parmesan (or parmesan/asiago) cheese. Bake at 350F for 20 minutes.
7. Spoon into serving bowls. Sprinkle with freshly ground black pepper and a little loose parmesan.

yellow cauliflower, option, vegetarian option, sweet onion, red pepper, garlic, butter, heavy cream, feta cheese, parmesan cheese, cheddar cheese

Taken from food52.com/recipes/76480-cauliflower-bake-with-cheese-onion-pepper-and-prosciutto (may not work)