cozy

INGREDIENTS:

½ head cauliflower, cut into ½ in to 1 inch pieces

Few sprigs of fresh thyme

Salt pepper to taste

3-4 Tablespoons Olive oil, divided

½ med onion , chopped fine

1 teaspoon minced garlic

1  cup fresh sourdough or buttermilk breadcrumbs

2 tablespoons melted butter

¼ cup grated Parmesan or Pecorino Romano, plus little extra for topping

½ teaspoon salt  

Fresh cracked pepper

2 large portobello caps, stems removed and black gills scraped out with a spoon

PREPARATION:

1) Preheat oven to 425 degrees. Spread the cauliflower in a single layer onto  pan. Pour about 1 to 2 tablespoons olive oil over cauliflower and salt-n-pepper them. Add a few sprigs fresh thyme over the cauliflower.

 Place the pan in the middle rack of oven. Roast the cauliflower until it’s carmelized and tender, about 20 minutes. Make sure to stir them halfway through for even cooking, and discard any large stems from the thyme when done roasting.

2)  While the cauliflower roasts,  heat a tablespoon olive oil in a medium pan over medium heat. Add the chopped onion, season with salt and pepper, and sauté for about 5 minutes. Stir in the garlic, and cook for another 30 seconds or so. Set aside for now.

3) Place breadcrumbs in a medium bowl. Mix in 2 tablespoons melted butter, ½ teaspoon salt, and ¼ cup grated cheese. Gently add both the roasted cauliflower and cooked onion-n-garlic mixture. Season with a little fresh cracked pepper.

 4) Brush the bottom of a shallow roasting pan with olive oil. Place portobellos cap side down onto pan, and fill with breadcrumb mixture. Top with a little extra grated cheese. Place pan back in 425 degree oven on middle rack, and roast for about 5 to 10 minutes, or until bread crumbs are nice and golden. Top with a few fresh thyme leaves if you like.