Recipe: Roasted Cauliflower with a Roquefort Crust

ROASTED CAULIFLOWER WITH A ROQUEFORT CRUST

1 head cauliflower
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
6-inch piece of a baguette
3/4 cup (4 ounces) crumbled Roquefort
1/2 teaspoon minced fresh tarragon

Preheat the oven to 400 degrees F.

Place cauliflower in small baking pan. Drizzle olive oil over cauliflower, sprinkle with salt and pepper, and transfer to oven. Roast for about 30 minutes, until cauliflower begins to brown.

Meanwhile, cut baguette into 1/2-inch slices and then cut the slices into quarters. Transfer bread to food processor fitted with steel blade and process to make finely chopped, fresh bread crumbs.

Combine bread crumbs, Roquefort and tarragon in small bowl, mixing with fork or your fingers until the texture is uniform.

When cauliflower begins to brown, remove pan from oven, and, using your hands, pat Roquefort-seasoned bread crumbs onto it to encase it. Don't worry if some of the crumbles fall onto the pan - they will toast and be absolutely delicious. Return cauliflower to oven and continue roasting for 5 to 10 minutes longer, until bread crumbs on cauliflower have browned. Remove cauliflower from oven and transfer to a serving dish.

TO SERVE:
Use a sharp chef's knife to slice cauliflower into wedges, as if cutting a cake. Sprinkle any bread crumbs that slide or fall off over the cauliflower. Serve warm or at room temperature.

Serves 8
Source: Cheese, Glorious Cheese! by Paula Lambert