It’s cleaner. About the taste of cauliflower. Briny olives. Some salty melted cheese goodness. A hint of heat. Sweetness from the shallots. I am a fan of vegetables. I am a big fan of roasted vegetables. Roasting concentrates the flavour. Pumps them up. You might not get that given the carnivorous bent of many of the posts here. But it’s true. I just don’t think the world needs another blog post about how to boil beans. Waste of your time. And mine. But vegetables should be celebrated. And this roasted cauliflower gratin does just that. It’s not trivial to make. Dishes will get dirty. You need to cook on the stove and the oven. There’s a few ingredients But it’s worth it. Like many great recipes take a little effort. But that effort pays off. Roasted cauliflower gratin makes a tasty vegetarian main but it absolutely shines as a side to a classic roast chicken. Just chicken and the cauliflower on the plate. Drizzles with a pan sauce from the chicken. Try it some time when you have foodie friends over for dinner.
