|Cauliflower with Basil Pesto, Speck and Gorgonzola in my new blue dish!|
Yesterday, my local Whole Foods had a terrific Friday Deal on bone-in rib steaks, and I picked up a gorgeous 3" thick 2-pounder to butterfly and grill for our dinner. Also a lovely organic cauliflower that I originally intended to puree with cheese. We've had some carb-heavy meals lately and I wanted a good, low carbs side dish. The Gorgonzola and the speck caught my eye in the fridge drawer, and I thought they would make nice partners in a rustic baked casserole. I was right. It's a little homely, but it's a great accompaniment to grilled meat, and can bake unattended while the grill does it's magic on the rest of your dinner.
Cauliflower with Basil Pesto, Speck and Gorgonzola
1 T extra virgin olive oil
2 oz. diced speck or smoked bacon
1/2 cup of red bell pepper in 1/2" dice
6 cups of al dente cooked cauliflower, coarsely chopped
1/2 cup dry white wine or dry vermouth
3 T Basil Pesto ( I like the Basil Pesto from Stonewall Kitchen if I don't have any homemade)
4 oz. crumbled Gorgonzola Dolce
1/3 cup chopped fresh basil or parsley
Preheat the oven to 350°F. Spray a 2 quart baking dish with cooking spray and set aside. Heat the olive oil is a large nonstick skillet that has a cover and add the speck. Cook on medium, about 5 minutes until the speck is starting to crisp. Add the bell pepper, raise the heat and continue to cook about 2-3 minutes longer until the pepper is starting to soften.
|Adds both color AND flavor.|
Remove, stir gently to mix in the cheese, sprinkle the basil or parsley over the top and serve.