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cauliflower-and-mushroom roast

Name: Cauliflower-and-Mushroom Roast
Prep time: 25 min
Total time: 1 h
Yield: Serves 4 to 6
Ingredients: 1 head cauliflower (about 3 pounds), trimmed and cut into 1-inch slices; 1/2 cup extra-virgin olive oil; 8 ounces shiitake mushrooms, stemmed, halved if large; 8 ounces cremini mushrooms, trimmed and cut into 1/4-inch slices; 2 slices rustic bread (each 1 inch thick), crusts removed, torn into small pieces (1 1/2 cups); Kosher salt and freshly ground pepper; 5 ounces Gruyere or fontina (or a combination), thinly sliced

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Prep Time: 25 minutes

Total: 1 hours

Servings: 5

Cost: $7.02 /serving

Author : Martha Stewart

Ingredients

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1 head cauliflower (about 3 pounds), trimmed and cut into 1-inch slices1/2 cup extra-virgin olive oil8 ounces shiitake mushrooms, stemmed, halved if large8 ounces cremini mushrooms, trimmed and cut into 1/4-inch slices2 slices rustic bread (each 1 inch thick), crusts removed, torn into small pieces (1 1/2 cups)Kosher salt and freshly ground pepper5 ounces Gruyere or fontina (or a combination), thinly sliced

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Instructions

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Step 1

Preheat oven to 450 degrees with racks in upper and lower thirds. Brush cauliflower on both sides with 4 tablespoons oil; spread in a single layer on a rimmed baking 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.

Step 2

Place cauliflower on top rack; roast 10 minutes. Add mushrooms on bottom rack; roast 15 minutes more. Flip cauliflower and mushrooms. Sprinkle bread over mushrooms; roast 10 minutes more. Remove from oven; transfer mushrooms and bread to sheet with cauliflower. Top with cheese; roast until melted and bubbly, 5 to 7 minutes more. Serve immediately.