Roasted Cauliflower With Sage and Blue Cheese

Such a delicious side dish to serve with Holiday meals!! Pre-steaming the cauliflower cuts back on the cooking time.

• Ready In: 40 mins
• Serves: 8

Ingredients

• 1  large cauliflower head, leaves removed and cored
• 3  sprigs fresh sage, divided
• 1  small onion, diced
• 1  head of garlic, sliced in half horizontally (skin left on)
• 1  tablespoon olive oil
• 2  tablespoons unsalted butter, at room temperature
• 1⁄4 teaspoon ground nutmeg
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄3 cup blue cheese, crumbled
• 2  tablespoons fresh chives, finely sliced

Directions

1. Preheat the oven to 425°F Place the cauliflower, stem side down, in a large saucepan with 1/2-inch of water and cover. Bring to a simmer at medium-high heat for 4-5 minutes. Remove from heat and allow cauliflower to steam 1-2 minutes more, until tender.
2. Meanwhile, finely chop 1 tablespoons sage and set aside. Put remaining sage sprigs, onion and garlic in a roasting pan and drizzle with olive oil. Place the cauliflower on top. Combine the butter, nutmeg, salt and pepper and spread over the cauliflower. Roast in the top third of the oven for 25-30 minutes, until the cauliflower is golden.
3. Transfer the cauliflower to a serving platter. Squeeze the roasted garlic into the roasting pan and discard the skins. Add the reserved chopped sage and mix with the roasted garlic and onions. Spoon the mixture around the cauliflower and garnish with cheese and chives. To serve, cut the cauliflower into wedges, and top with the spoonfuls of the onion and garlic mixture.