Of Muses and Meringues

Main navigation

The songs of Autumn

“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.

Reader Interactions

Comments

  1. 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!

    Reply

  2. 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!

    Reply

  10. 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!

    Reply

  12. 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).

    Reply

  15. 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.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *