Zucchini Cheese Cauliflower (Print Version)
# Ingredients:
01 -
1/2 cup (125ml) vegetable broth.
02 -
Dash of salt and pepper.
03 -
1/2 cup (50g) parmesan, grated, plus extra to top.
04 -
4 zucchinis.
05 -
1 cup (100g) shredded cheese.
06 -
A whole cauliflower.
07 -
Drizzle of extra virgin olive oil.
08 -
Half an onion, shredded.
# Instructions:
01 -
Set oven at 200°C. Pull off leaves. Put it in a dish for baking. Sprinkle with oil and season lightly with salt. Roast for about 40 minutes until edges are darkened.
02 -
Shred zucchinis after peeling. Warm oil in a pan. Saute onion and zucchini for 10 minutes. Let liquid cook away. Blend with a bit of broth and put back in pan. Melt both kinds of cheese by whisking in. Add more broth if needed.
03 -
Put the cauliflower on a serving plate. Pour the sauce on top. Finish with more parmesan and a drizzle of olive oil.
# Notes:
01 -
Looks great when served.
02 -
You can prep the sauce earlier.
03 -
Peeling zucchinis keeps the color light.
04 -
Add broth bit by bit for desired sauce thickness.