TLC Cooking "Emeril's Roasted Romanesco with Cabot Clothbound Cheddar"

Emeril's Roasted Romanesco with Cabot Clothbound Cheddar

YIELD 4 to 6 servings

INGREDIENTS

1‑2 half‑pound	Romanesco cauliflower, core removed and cauliflower broken up into florets
4 tablespoons	extra virgin olive oil
1/2 teaspoon	kosher salt
1/4 teaspoon	freshly ground black pepper
1 cup	grated Cabot Clothbound cheddar
1/4 cup	coarse breadcrumbs
1/4 teaspoon	red chili flakes
1/4 cup	cooked chopped bacon

PREPARATION:

Method:

Preheat oven to 400 degrees F. In a large bowl, toss the Romanesco with olive oil, salt and pepper and transfer to a baking sheet. In a small bowl, combine the cheddar, breadcrumbs and chili flakes and sprinkle the cheese mixture evenly over the Romanesco.
Roast in the oven for 30 minutes or until just tender. Add bacon to the Romanesco and
continue to cook for another 5 minutes. Serve warm.
Editor's Note: Look for organic cheese, hormone-free bacon, and and organic, locally-grown vegetables
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Culinary Adventure: Vermont Episode of Emeril Green.

This recipe appears in: Vegetable Side Dish

Learn how to create the perfect vegetable side dish with only a few simple ingredients in a few precious minutes.

If you're looking for a vegetable side dish, try this recipe for cole slaw from BBQ Pitmasters.