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.