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Roasted Cauliflower & Asiago Spread

There are a few TV events each year that Mr. Feedbag and I really look forward to watching together. We put the kids to bed, assemble some good eats, then settle in front of the big glowing box to enjoy the spectacle of the Oscars, New Years Eve in Times Square, and the Victoria's Secret Fashion Show. Don't remind me of the irony of stuffing my face while watching that last one. I'd rather be flopped out on the couch with him in our cozy living room than at a party spilling my martini on my dress (who designed that glass anyway?). Plus, we can shout at the TV and judge freely because, hey, no one else is listening.
The 2014 Oscars are coming up this Sunday, March 2nd, and this flavourful roasted cauliflower and Asiago spread would be right at home for the big show. Spread it warm onto toasted baguette, pita wedges, or crisp veggie sticks to give the appetizer table a healthy boost without sacrificing flavour one bit. This year I'm giving cauliflower the award for best supportive vegetable in an appetizer.

Roasted Cauliflower & Asiago Spread
makes about 2 cups

1 head of cauliflower (about 2 lb/900 g)
2 tbsp (30 mL) olive oil
1/2 cup (125 mL) light or regular sour cream
1/2 cup (125 mL) grated Asiago cheese
1/4 tsp salt
1/2 tsp black pepper

Preheat oven to 400° F (200° C). Cut off the cauliflower florets and place them on a baking sheet (discard leaves and core or save for stock-making). Drizzle the florets with olive oil and toss to coat. Roast for 35 to 40 minutes to brown the edges and deepen the flavour. Add the cauliflower to a food processor or mini chopper along with the sour cream, Asiago, salt and pepper (you may prefer to work in 2 batches if using a mini chopper). Pulse until smooth. Spread into a small oven-safe dish. Bake at 350° (180° C) for 20 minutes until the cheese is melted and the surface is golden.

Serve with toasted baguette, warm pita or raw veggies.

How do you like to use cauliflower in your kitchen? What eats will be part of your Oscar night?