Creamy Roasted Cauliflower & Vidalia Crumble
- 1 head of cauliflower
- 1 vidalia onion(white can be substituted)
- 1/3 cup ricotta cheese
- 2/3 cup chicken broth (vegetable can be substituted)
- 4 tablespoons pecorino cheese, grated
- salt & pepper to taste (the cheese has lots of salt)
- 1/2 cup seasoned bread crumbs
- extra virgin olive oil
- Preheat oven to 375F.rnRemove core and stem of cauliflower and pull apart the florets. Place them and the whole onion in its jacket on a parchment covered baking sheet. Drizzle sparingly with EVOO and season to taste. Mix with your hands. Bake for 20-30min until fork tender. Turning over to colour evenly after 10-15min. Season again sparingly.rnIn a small oven proof dish or baking sheet mix crumbs with 1 tbsp of the pecorino cheese and 1tbsp. oil. Stir to combine and bake for 10min. *watch carefully, do not burn* This is the crunchy topping for the cauliflower.rnToss after 5 min. to brown evenly.
- Squeeze cooked onion from skin. Add to processor along with, cauliflower, broth, ricotta, pecorino and blend to a smooth consistency. This should still be hot. (It can be cooled to room temperature and reheated when needed, within 1-2 hrs. )rnSprinkle crumbs over cauliflower for each individual serving or spread cauliflower into a casserole dish and sprinkle crumble over top serving family style.
cauliflower, vidalia onionwhite, ricotta cheese, chicken broth, pecorino cheese, salt, bread crumbs, extra virgin olive oil
Taken from food52.com/recipes/24256-creamy-roasted-cauliflower-vidalia-crumble (may not work)