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Cauliflower-And-Mushroom Roast
Ingredients
  • 1 head cauliflower (about 3 pounds), trimmed and cut into 1-inch slices
  • ½ cup extra-virgin olive oil
  • 8 ounces shiitake mushrooms, stemmed, halved if large
  • 8 ounces cremini mushrooms, trimmed and cut into ¼-inch slices
  • 2 slices rustic bread (each 1 inch thick), crusts removed, torn into small pieces (1 ½ cups)
  • Kosher salt and freshly ground pepper
  • 5 ounces Gruyere or fontina (or a combination), thinly sliced
Steps
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