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Florentine Cauliflower Steaks

May 7, 2015

This is a yummy dish that can either serve as a vegetarian main course or a robust side dish. It is full of spinach and cheese, and the roasted cauliflower has a nutty flavor that is extra delicious.

You will need:

  • 1 large head of cauliflower
  • 2 T olive oil
  • 1/4 t salt
  • 1/4 t pepper
  • 2 T butter
  • 2 T flour
  • 1 c milk
  • 2 cloves garlic, peeled and minced
  • 1/2 c shredded Parmesan cheese
  • 5 oz fresh baby spinach, finely chopped
  • 1/4 c panko breadcrumbs

Then you will…

  1. Preheat your oven to 475 degrees. Lightly grease a baking sheet with sides.
  2. Cut the cauliflower in half (top to bottom of stem). Remove extra leave but leave the core and top part of the stem.
  3. Cut the cauliflower into 2-inch thick slices.
  4. Place the cauliflower on baking sheet. Drizzle with the olive oil and season with the salt and pepper.
  5. Roast the cauliflower for 15 minutes. Remove from the oven and flip the cauliflower over.
  6. Meanwhile, melt the butter in a medium saucepan on medium-low heat.
  7. Whisk in the flour and cook for 2 minutes.
  8. Slowly whisk in the milk until it is smoothly incorporated into the butter-flour mixture (roux).
  9. Whisk in the garlic.
  10. Allow the mixture to thicken, whisking regularly.
  11. Whisk in the Parmesan until melted and smooth.
  12. Remove from heat and stir in the spinach.
  13. Roast the cauliflower for another 10 minutes. It should be tender enough to pierce with a fork and a golden brown along the edges.
  14. Top the cauliflower with the cheese sauce.
  15. Sprinkle with the panko breadcrumbs.
  16. Return the cauliflower to the oven and bake until the crumbs are golden, about another 5 minutes.

20150406 Florentine Cauliflower

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