I spent a lot of years not knowing how much I love cauliflower, and I must say I regret that. But now that I know, I just can’t seemed to get enough. Pureed cauliflower with goat cheese has been a favorite of ours for quite some time now, but we’ve also been thrilled with spicy cauliflower soup and my “magical” cauli-rice. This week I had some leftover blue cheese and a whole head of cauliflower that I bought for a get together and didn’t end up needing. So I decided to combine the two. I thought about trying to make a cauliflower soup with blue cheese, which I’m sure would have been great, but in the end I decided to keep it simple by roasting the vegetable with balsamic vinegar and topping it with the cheese.
Let me just brag – this was fantastic. The combination of flavors was both unexpected and incredibly interesting. Cauliflower, when roasted, takes on a nutty aroma, and gets additional caramelization from the sweet balsamic vinegar. The tangy cheese brings a welcome contrast to the sweet and earthy flavors. I couldn’t get enough! I served this along with some simple grilled chicken – just olive oil and herbs de provence – because I really wanted to focus on the all the wonderful flavors in this simple vegetable side dish. I still have some cheese leftover, so I can’t wait to make this again next week!
1 head of fresh cauliflower, washed and chopped
about 1tbsp olive oil
salt & pepper
about 2tbsp balsamic vinegar
2oz crumbled blue cheese
Preheat oven to 400F. Toss cauliflower in olive oil and arrange in a single layer on a baking sheet. Roast for about 18 minutes, then remove from oven. Drizzle with balsamic vinegar, season with salt and pepper, and toss to distribute. Sprinkle with cheese and returns to oven for another 5-10 minutes. If desired, turn on broiler at the end to finish browning to your liking.