Roasted Cauliflower with Sorghum Vinaigrette
This sorghum-infused vinaigrette is delicious over greens, pork, and vegetables. Here we've taken Silo restaurant signature dressing and tossed it with earthy roasted cauliflower.
Gratin dauphinois is a French dish of sliced potatoes baked in milk or cream, from the Dauphiné region in south-eastern France. There are many variants of the name of the dish, including this one made with in season sweet potatoes.
Ingredients
- 1 pound sweet potatoes (about 4 medium) peeled
- 2 tablespoons butter
- 4 ounces grated sharp cheddar cheese
- 3 ounces grated Romano cheese
- 1 1/2 cups whole milk or cream
- salt and pepper
Preparation
1. On a mondolin or with a food processor slice potatoes very thin. Layer a third of them in a buttered gratin (shallow) dish. Sprinkle with cheese, salt and pepper. Repeat with remaining ingredients until you have 3 layers of potatoes, ending with cheese. Heat milk in microwave until hot and pour over sweet potatoe mixture. Cover with foil and bake 1 hour. Uncover and bake 20=30 minutes or until golden browned and potatoes are fork tender.
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