Guest Post: Roasted Mushroom & Cauliflower Crisp
We have a special guest in our kitchen today! Charmian Christie of The Messy Baker is here and she has an awesome recipe to share! Prepped in as little as 20 minutes, this dish makes a perfect week night dinner! Creamy on the inside, crunchy on the outside, this crisp puts a savory twist on a classic dish. Despite the three layers, this recipe is surprisingly efficient. While roasting brings out the flavour of the vegetables, it doesn’t demand your attention. By the time the vegetables are roasted, the sauce and topping are ready to go, and you’re 20 minutes away from a piping hot dish of winter comfort.
Roasted Mushroom & Cauliflower CrispPrep Time: 20 minutes
Cook Time: 20 minutes
Serves 6 to 8
- 1 head cauliflower, cut into bite-sized pieces
- 8 ounces cremini mushrooms, halved, about 2 generous cups
- 1 red onion, peeled and thinly sliced
- Extra virgin olive oil, for coating, about 1/4 cup
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons butter
- 2 cloves garlic, crushed
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1/2 cup cream
- 3 sprigs fresh thyme
- 1 cup grated Parmesan
- 1 1/2 cups Panko
- 1/2 cup grated Parmesan
- 3 sprigs fresh thyme leaves, pulled from the stem
- Freshly ground black pepper
- 1/3 cup melted butter
- Preheat oven to 425°F with a rack in the centre. Line a large
rimmed baking pan with parchment.
- In a large mixing bowl, toss the cauliflower, mushrooms, and onion slices in oil to lightly coat. Sprinkle with salt and pepper and toss again.
- Spread the vegetables in a single layer on the prepared baking pan. Use two pans if needed, since crowding will cause the vegetables to steam rather than roast.
- Bake for 15 to 20 minutes. The cauliflower should just be starting to char. Remove from oven, and reduce heat to 375°F.
- While the vegetables are roasting prepare the sauce and topping. For the sauce, place a medium saucepan over medium-low heat, melt the butter and gently sweat the crushed garlic until soft without browning, about2 minutes.
- Add the flour and cook a minute or two, stirring to mix well. The flour mixture should become a thick paste. Slowly pour in the milk, whisking until smooth. Add the cream and thyme sprigs. Bring to a boil over medium-high heat.
- As soon at the sauce boils, reduce the heat to low and simmer until thick. Remove thyme sprigs, stir in Parmesan. Cover and remove from heat until ready to use.
- For topping toss the panko, Parmesan, thyme leaves, and pepper together in a medium bowl. Drizzle with melted butter and toss to evenly distribute.
- Place roasted vegetables in a deep 2-Litre casserole dish. Pour warm sauce over the vegetables and stir gently to coat. Spoon panko mixture evenly over the top.
- Bake at 370 F. for 15 to 20 minutes or until the crumb topping is browned and the filling is bubbling. Serve immediately.
This recipe is going to be the next big comfort food! It’s just what you need to stay warm on those cold winter nights, and it’s a quick and easy meal to prepare so you don’t have to be out of the warm blankets for too long!