Roasted Cauliflower and Onion with Gorgonzola Cheese

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

• 1 small head of cauliflower or ½ of a large cauliflower

• 2 small 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 onion. 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 over 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 a part of a vegetarian meal with the addition of a salad and brown rice.