The songs of Autumn

Sunday, October 25, 2015

"Season of mists and mellow fruitfulness,
Close bosom-friend of the maturing sun;
Conspiring with him how to load and bless
With fruit the vines that round the thatch-eves run."
- from "To Autumn" by John Keats

Just like I fell in love with peaches in the summer, I've become addicted to cauliflower this fall. It's a vegetable I was always ambivalent about, but now that I've started roasting it I can't get enough. Dishes like this one, full of roasted vegetables and accessorized with melted cheese, are perfect for the days of mid-fall, when the sun sets earlier every day and we need a coat when we step outside. But as Keats reminds us, fall has a special beauty of its own.

"Where are the songs of Spring? Ay, where are they?
Think not of them, thou hast thy music too."
- from "To Autumn" by John Keats




Roasted Cauliflower, Cremini, Gruyere and Rosemary Gratin

3 Tbsp extra-virgin olive oil (first amount)
2 tsp extra-virgin olive oil  (second amount)
extra olive oil to rub baking dish with
kosher salt
Florets from 1 small head cauliflower, each about 1 1/2" long and cut with one flat side
8 ounces cremini mushrooms, quartered if large or halved if small
3/4 cup coarse fresh breadcrumbs (she recommends using an English muffin)
1/2 tsp chopped fresh rosemary (first amount)
3/4 tsp chopped fresh rosemary (second amount)
1/2 cup grated Gruyere cheese
1/2 cup heavy cream

Heat the oven to 450 degrees. Line a large heavy-duty sheet pan with parchment paper. Toss the cauliflower and mushrooms with 3 Tbsp olive oil and 1/2 tsp kosher salt. Spread the vegetables out in one layer on the pan sheet, flipping the florets so they're cut side down. Roast until nicely browned and tender, about 28 to 30 minutes. 

In a small bowl, combine breadcrumbs, 2 tsp olive oil, 1/2 tsp chopped rosemary and a pinch of salt. Mix well and set aside.

Reduce oven temperature to 425 degrees.

Rub a little olive oil all over the inside of a small baking dish. (I used a 9-inch round baking dish.) 

Transfer roasted vegetables to the baking dish and arrange in one layer across the bottom. Sprinkle the remaining rosemary and the cheese over the vegetables. Drizzle the cream over the vegetables. Scatter the breadcrumb mixture over the top, leaving some vegetables peeking out.

Bake until the crumbs are well-browned and the cream has bubbled and reduced, about 18 to 20 minutes. Serve hot or warm.

21 comments:

amy (fearless homemaker) said...

I agree - cauliflower wasn't one of my favorite childhood veggies (nor did I dislike it, I was just sort of ambivalent about it), but it has really grown on me as a versatile vegetable as an adult. This looks so good, with all those herbs and cheese and mushrooms - heavenly!

Monica said...

I've been roasting and steaming cauliflower...I do really adore it. This looks great! A cauliflower based gratin sounds very delicious...and I know the mushrooms and gruyere certainly doesn't hurt!

Cheri Savory Spoon said...

This is my kind of dish Beth, I love roasted cauliflower, especially like this.

Julie said...

That looks so good. Love the flavors, I wish Tim liked cauliflower!!

Stephanie Faris said...

I'm still not a fan of cauliflower, but if a recipe can make it taste not like cauliflower, I'm there!

Natalie Aguirre said...

I love cauliflower. This looks so yummy!

Laura Dembowski said...

Oh, yes, roasted cauliflower is definitely a treat. I often season it with curry. I also made a cauliflower and brussels sprout frittata - so good!

Angie Schneider said...

I love roasted cauliflowers too! They taste so much better than just simply poached in salted water.

Jemi Fraser said...

Yum!! Love cauliflower too - especially when it's bbq-ed with some seasoning salt. This sounds delicious too :)

Liz Berg said...

Roasting is how I finally got Bill to eat cauliflower. Now he loves it. Boy does your casserole look amazing. It would be a perfect Thanksgiving side dish!

Katerina said...

There were times when I shivered when I heard the word cauliflower, lol! Now I love it especially if it is roasted!

I Wilkerson said...

My kids always loved cauliflower and we never seemed to get enough. Of course, now that they are all away, both CSAs had a huge crop this fall. I ended up canning cauliflower pickles which will be decorating my appetizer plate (probably all winter).

grace said...

i think i might be so bold as to declare gruyere my favorite cheese, at least in several applications. this is an awesome dish!

Amy said...

This gratin looks delicious! I really like that you added mushrooms in with the cauliflower.

Kitchen Riffs said...

I love roasting cauliflower -- my favorite way to prepare it. I think even people who don't "like" cauliflower enjoy it when it's roasted. Anyway, this looks wonderful -- thanks so much.

Caroline Taylor said...

Such a great cauliflower dish, perfect for autumn.

Vicki Bensinger said...

We don't eat cauliflower enough. This is a nice recipe to try for fall.

Andrea_TheKitchenLioness said...

Beth, your gratin looks like the perfect fall fare - chock-full of lovely seasonal vegetables and that wonderful cheese for extra yumminess and flavor!
I would love to enjoy some of this for my dinner tonight!

lisa is cooking said...

Cauliflower with mushrooms sounds so good! A perfect cooler weather dish.

Marcelle @ A Little Fish in the Kitchen said...

I'm a huge cauliflower fan! This looks so good I'm gonna have to make it this week, wonderful fall recipe, thanks for sharing!

Tricia Buice said...

What a great dish - I would serve this to special company :) Cheesy deliciousness!

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