Charred Cauliflower with Taleggio and Garlic Crumble
This simple side dish is bursting with flavor thanks to rich, buttery imported Taleggio cheese from Italy. This soft, washed rind cheese has the perfect melting texture to pair with roasted cauliflower. A crunchy-garlicky topping adds a wonderful contrast! This recipe can easily be doubled for a crowd.
Ingredients
- 1 large head cauliflower cut into large chunks
- 3 TB olive oil
- 1 ½ tsp salt
- 1 TB butter
- 1 tsp minced garlic
- ⅓ cup seasoned panko
- 4 oz imported Taleggio cheese rind removed and cheese thinly sliced
- Chopped Italian parsley for garnish
Instructions
- Preheat your oven to 400 degrees and line a baking sheet with parchment paper. In a large bowl, toss cauliflower in olive oil and salt and spread onto the baking sheet. Roast for 30 minutes or until tender and well charred. While cauliflower is roasting, melt the butter in a small saucepan, add garlic and panko and saute until well browned.
- When cauliflower is done roasting, top with sliced imported Taleggio cheese and return to the oven for 2-3 minutes to melt. Remove to a serving bowl and toss with toasted panko and parsley.
