When I some time ago added a recipe for Brussels sprouts in creamy sauce to my English site, I wrote that it was even better than delicious. And indeed it was! But now I’m forced to say that Romanesco cauliflower prepared in a similar way seems to be even better if ever possible. Without further ado I can just say that this dish is really worth trying.
This casserole suits really well with all kind of meat, but it doesn’t necessarily need anything to serve on the side.
PORTION: 2-3 servings
TIME TO MAKE: 40 minutes
- 1 medium size Romanesco cauliflower
- 14 pickled onion
- 2 big garlic cloves or 4 smaller ones
- 2 teaspoons of capers
- 50 gr Gorgonzola blue cheese (or to your taste)
- 2 dl cream
- black pepper
- 1 tablespoon of lemon juice
Preheat the oven to 220°C (428°F)
Cut the cauliflower in small pieces (usually the florets are just of right size). Choose a suitably sized tray without any wasted space. The cauliflower florets will not simmer well enough if the cream stays too low. Line the tray with oil or butter.
Place the pickled onions evenly all around the tray.
Add the capers and the garlic cloves cut in small pieces as well.
Cut Gorgonzola in small pieces and place them evenly all over the tray.
Mix together cream, black pepper, lemon juice (and salt) in a bowl. Pour in the tray and put the tray into the oven.
Bake for about 30-35 minutes. Serve with meat, fish or poultry. Or eat just like that.
Tags: baked cauliflower blue cheese capers cauliflower casserole gorgonzola pickled onions romanesco cauliflower vegetarian