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Roasted Cauliflower and Cabot Cheese
This recipe is very good! We used 50% RF Cheddar and increased the sprigs of fresh thyme to 4-1/2 total. Think we could have done more thyme but we were happy with that!
1 tip: Stir the grated cheddar REALLY well after removing from the oven to evenly distribute it on the cauliflower.by Holly on 07/05/2012
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Nutrition Analysis
| Calories | 128 |
| Total Fat | 12g |
| Saturated Fat | 2g |
| Sodium | 436mg |
| Carbohydrates | 3g |
| Dietary Fiber | 2g |
| Protein | 5g |
| Calcium | 70mg |
Makes 16 servings
Ingredients:
1/4 cup extra-virgin olive oil
5 to 6 cups cauliflower florets, about 1 1/2 inches in diameter (1 medium head)
1 teaspoon salt, plus more to taste
1/2 teaspoon ground white pepper, plus more to taste
1 tablespoon sliced garlic
2 sprigs fresh thyme
2 ounces Cabot Kosher Sharp Cheddar, grated (about 1/2 cup)
Directions:
1.Preheat oven to 450°F.
2.Heat oil in large oven-proof sauté pan over medium-high heat. Add cauliflower and sprinkle with salt and white pepper. Add garlic and thyme and sauté until cauliflower is lightly golden.
3.Place in oven and roast for 5 to 8 minutes longer.
4.Remove from oven. Spoon off and discard any excess oil. Sprinkle cauliflower with cheese. Return to oven for several minutes, or until cheese is melted. Taste cauliflower, adding additional salt and white pepper if needed.
Preparation time: 10 minutes
Cooking time: 20 Minutes
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