Roasted Cauliflower and Onion with Gorgonzola Cheese

by Fuller's Fine Herbs . 0 Comments

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This is comfort food! A nice blend of cold weather vegetables enhanced with Beaujolais Blend and Gorgonzola cheese.

  • 1 medium head of cauliflower
  • 2 small onions, or 6 Cippoline Onions
  • 1 tablespoon olive oil
  • 1 teaspoon Fuller’s Beaujolais Blend
  • pinch of salt
  • ½ cup crumbled Gorgonzola cheese

Preheat the oven to 375°.

Wash the cauliflower and break it apart into medium size pieces. Peal and quarter the onions or if using Cippoline onions cut them in half. Put the vegetables into a small oven proof baking dish (4 cup), sprinkle the Beaujolais Blend, drizzle the olive oil over the top and add the salt if desired. Cover with a lid or foil and bake for about 20 minutes until the vegetables are tender and the onion are translucent. Remove from the oven and distribute the cheese over the top- toss lightly and return to the oven for about 3 minutes more or until the cheese has melted.

This side dish goes nicely with fish, chicken breasts, or beef. It can also be doubled for a vegetarian main dish with the addition of brown rice and a salad.

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