Topping sweet baby greens with warm, crusty cauliflower is delicious. Add a drizzle of maple balsamic vinaigrette, and you'll hit all the flavor notes in every bite. The hardest part will be getting an even layer of grated Asiago cheese over the olive oil so the cauliflower slices are crusted in the most delicious crispy layer while they roast in the oven. Though honestly (it's not difficult), it's more a matter of not clumsily bumping the baking sheet with your elbow and sending it to the floor... which is what I did.
This recipe was worth another go at it.
Notes: Olive oil is extra-virgin.
BABY GREENS WITH ASIAGO ROSEMARY
Ingredients: 1 head of cauliflower, 2-3 tbsp. olive oil, 1/2 cup grated Asiago cheese, 1/2 tbsp. chopped rosemary, 4 cups baby greens, and Asiago cheese shards (optional). For the maple balsamic vinaigrette: 2 tbsp. maple syrup, 1 tbsp. Dijon mustard, 1/2 tsp. sea salt, 1/2 tsp. pepper, 1 tsp. minced garlic, 2/3 cup olive oil, 1/4 cup Balsamic vinegar.
1. Preheat the oven to 425* F. Brush a baking sheet with 2-3 tbsp. olive oil, then sprinkle over the grated Asiago cheese in an even layer. Sprinkle over the rosemary.
2. Remove the leaves from the cauliflower and cut off the very bottom of the stem, if needed. (Be sure not to cut too close to the base of the cauliflower--the stem will hold the slices together. ) Slice the cauliflower lengthwise, about 1/2 inch wide, to create flat pieces, then lay them on top of the Asiago and rosemary.
3. Roast cauliflower for 25 minutes until just fork-tender. Release the cauliflower from the crust by breaking it around the cauliflower slices, then firmly scooping and lifting them with a spatula.
4. Make the maple balsamic vinaigrette by whisking all the ingredients together until emulsified or by shaking in a jar.
5. Assemble salads: toss the baby greens with some dressing. Place onto plates, followed by the crusted cauliflower on top. Garnish with Asiago cheese shards, if you like, and extra vinaigrette.