Martha Stewart Living

CAULIFLOWE­R-AND-MUSHROOM ROAST

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Active Time: 25 min. Total Time: 1 hr. Serves: 4 to 6

1 head cauliflowe­r (about 3 pounds), trimmed and cut into 1-inch slices ½ cup extra-virgin olive oil 8 ounces shiitake mushrooms, stemmed, halved if large 8 ounces cremini mushrooms, trimmed and cut into ¼ -inch slices 2 slices rustic bread (each 1 inch thick), crusts removed, torn into small pieces (1 ½ cups) Kosher salt and freshly ground pepper 5 ounces Gruyère or fontina (or a combinatio­n), thinly sliced

1. Preheat oven to 450° with racks in upper and lower thirds. Brush cauliflowe­r on both sides with 4 tablespoon­s oil; spread in a single layer on a rimmed bak‑ ing sheet. Toss mushrooms with 3 tablespoon­s oil; spread on a second sheet. Toss bread with remaining 1 tablespoon oil. Season all with salt and pepper. 2. Place cauliflowe­r on top rack; roast 10 minutes. Add mushrooms on bottom rack; roast 15 min‑ utes more. Flip cauliflowe­r and mushrooms. Sprinkle bread over mushrooms; roast 10 minutes more. Remove from oven; trans‑ fer mushrooms and bread to sheet with cauliflowe­r. Top with cheese; roast until melted and bubbly, 5 to 7 minutes more. Serve immediatel­y.

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