Romanesco cidrée au gratin

Romanesco cidrée au gratin
Recipe Type: Side dish
Can be served on its own as a side dish or over brown rice or other grain of choice as a main course.
  • – One medium-large head of Romanesco, florets divided and stem chopped in 1/2 inch cubes.
  • – One medium yellow onion, diced
  • – A few ounces of fresh apple cider
  • – Olive oil
  • – Salt and pepper to taste
  • – Cheddar, Jack, Gruyere or other semi-soft cows’ milk cheese, grated or thinly sliced.
  1. Directions:
  2. – Preheat oven to 375 degrees F.
  3. – Steam Romanesco until al dente. If using the stem, give the stem pieces a brief head start.
  4. – Meanwhile, sautée onion in olive oil until aromatic and soft.
  5. – Remove Romanesco from the steamer, shake off excess moisture and add to the sautée pan, cooking together with the onions for a minute or two, just enough to let the flavors meld.
  6. – Add apple cider to the pan — I used the delicious cider from Fruitwood Orchards — and simmer until cider reduces by about half.
  7. – Transfer contents of pan to an oven safe casserole, top with cheese of your choice and bake in oven until cheese starts to bubble. I used Gruyere (that I already had on-hand) but the Cheddar or Jack from Hillacres Pride should work mighty fine.
  8. – Remove from oven and you’re ready to enjoy.