Roasted Cauliflower with Sage & Blue Cheese
Prep Time
Serves
Cooking Mode
1 head large cauliflower, leaves removed and cored
3 sprigs fresh sage, divided
1 small onion, diced
1 head garlic, sliced in half horizontally (skin left on)
1 tbsp olive oil
2 tbsp unsalted butter, at room temperature
¼ tsp ground nutmeg
¼ tsp each salt and pepper
⅓ cup crumbled blue cheese
2 tbsp finely sliced fresh chives
1 head large cauliflower, leaves removed and cored
3 sprigs fresh sage, divided
1 small onion, diced
1 head garlic, sliced in half horizontally (skin left on)
1 tbsp olive oil
2 tbsp unsalted butter, at room temperature
¼ tsp ground nutmeg
¼ tsp each salt and pepper
⅓ cup crumbled blue cheese
2 tbsp finely sliced fresh chives
Directions
1Preheat the oven to 425°F (220°C). Place the cauliflower, stem side down, in a large saucepan with 1/2 in. (1 cm) of water and cover. Bring to a simmer at medium-high heat for 4 to 5 min. Remove from heat and allow cauliflower to steam 1 to 2 min. more, until tender.
2Meanwhile, finely chop 1 tbsp (15 mL) sage and set aside. Put remaining sage sprigs, onion and garlic in a roasting pan and drizzle with olive oil. Place the cauliflower on top. Combine the butter, nutmeg, salt and pepper and spread over the cauliflower. Roast in the top third of the oven for 25 to 30 min., until the cauliflower is golden.
3Transfer the cauliflower to a serving platter. Squeeze the roasted garlic into the roasting pan and discard the skins. Add the reserved chopped sage and mix with the roasted garlic and onions. Spoon the mixture around the cauliflower and garnish with cheese and chives. To serve, cut the cauliflower into wedges and top with spoonfuls of the onion and garlic mixture.
Tips
1
Pre-steaming the cauliflower cuts back on cooking time.
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Personal Note
Personal Note
