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Cauliflower-And-Mushroom Roast
Ingredients
- 1 head cauliflower (about 3 pounds), trimmed and cut into 1-inch slices
- 1/2 cup extra-virgin olive oil
- 8 ounces shiitake mushrooms, stemmed, halved if large
- 8 ounces cremini mushrooms, trimmed and cut into 1/4-inch slices
- 2 slices rustic bread (each 1 inch thick), crusts removed, torn into small pieces (1 1/2 cups)
- Kosher salt and freshly ground pepper
- 5 ounces Gruyere or fontina (or a combination), thinly sliced
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