Are you looking for a hearty, easy and meatless meal that your family will enjoy? Well, look no further because Jessica Seinfeld is sharing more deliciousness, this time with her one-pan cauliflower bake that is sure to please the entire household. Details are below.
- 1 head cauliflower
- 1 medium eggplant
- 1/3 cup + 1 tablespoon e.v. olive oil
- 3/4 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon freshly ground black pepper
- 2 cups grated Gouda, Cheddar or Fontina cheese
- 1/4 cup dried breadcrumbs
- 1/4 cup grated Parmesan
- 1/4 cup roughly chopped flat leaf parsley
- Heat the oven (with the oven rack in the middle) to 425°F
- Cut off the green leaves from the cauliflower. You can either break off large florets with your hands or use a knife to cut them away from the core. Cut the large florets in half or thirds and place on a rimmed sheet pan.
- Cut off the stem end of the eggplant. Now slice the eggplant into ¾-inch thick rounds. Stacking 2 or 3 rounds at a time, cut the rounds into ¾-inch squares. Add to the pan.
- Drizzle the vegetables with 1/3 cup of the oil and sprinkle with the salt, red pepper, and black pepper (about 12 turns on pepper mill). Toss with your hands so everything is well coated with the oil and arrange in a single layer. Transfer to the oven and roast until tender and browned, about 40 minutes.
- Meanwhile grate the Gouda (or Cheddar or Fontina) and set aside.
- Roughly chop the parsley and add to a small bowl along with the breadcrumbs. Grate the Parmesan (if grating yourself) and add to the bowl. Stir in the remaining tablespoon of oil.
- Slide the roasted vegetables into a large bowl. Add the grated Gouda (or Cheddar or Fontina) and toss. Transfer to a an 8 by 8-inch baking dish. Sprinkle the top with the breadcrumb mixture.
- Bake until the cheese has melted the breadcrumbs are golden brown and crispy, about 10 minutes.