Rachael Ray's Roasted Whole Cauliflower with Ricotta Cream Coating

By catgirl

Ingredients

• 1 large head cauliflower
• 1 cup chicken or vegetable stock
• salt and pepper
• 1 cup ricotta cheese, drained
• 2 to 3 tbsp heavy cream
• 3 tbsp EVOO olive oil
• kosher or sea salt
• coarsely ground pepper
• 1/2 cup Parmigiano-Reggiano cheese

Preparation

Step 1

1. Position a rack in the center of the oven and preheat the oven to 375°F.

2. Trim the leaves off the cauliflower and cut away the core.

3. Place the whole cauliflower in a shallow baking dish, add the stock and season with salt and pepper. Cover the dish with foil and roast for 1 hour.

4. Remove the cauliflower from the oven and increase the oven temperature to 450°F. Remove the foil from the cauliflower and spread with the coating of choice. Return it to the oven to brown, 10 to 15 minutes.

1. In a small bowl, stir the ricotta with a little cream to make it more spreadable. Use fresh cow or sheep's milk ricotta if you can.

2. Stir in the EVOO and thyme and season with salt and pepper. Stir in 1/4 cup of the Parm.

3. When the basic cauliflower recipe directs you to do so, spread on the coating. Sprinkle the cauliflower with the remaining 1/4 cup Parm and continue as directed.