Roast Cauliflower Zucchini Cheese (Printable Version)
# What You'll Need:
01 -
A whole head of cauliflower.
02 -
Olive oil for drizzling (extra virgin).
03 -
Pepper and salt.
04 -
4 small zucchinis.
05 -
Half an onion, grated.
06 -
125ml (1/2 cup) of vegetable broth.
07 -
100g (1 cup) shredded cheese.
08 -
50g (1/2 cup) parmesan, shredded, and more for on top.
# Preparation Steps:
01 -
Set oven to 200°C. Take off leaves. Put it in a baking tray. Add oil drizzle and season lightly. Roast for 40 minutes until edges darken.
02 -
Grate the zucchini. Warm oil in a pot. Sauté onion and zucchini for 10 minutes. Let the liquid cook off. Blend in some broth. Put back on heat. Whisk in cheeses until smooth. Add more broth if the texture feels too heavy.
03 -
Lay roasted cauliflower on a platter. Spoon sauce generously on top. Finish with a drizzle of olive oil and a sprinkle of parmesan.
# Additional Tips:
01 -
Looks amazing when served.
02 -
Make the sauce earlier, no problem.
03 -
Peeling zucchini keeps the sauce’s color mild.
04 -
Go slow with the broth so the sauce isn’t too thin.