CAU­LI­FLOWER-AND-MUSH­ROOM ROAST

Martha Stewart Living - - The Handbook Recipes From This Issue -

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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