Roasted Cauliflower/Broccoli with Sheep Cheeses
1 large heads cauliflower, cut into bite-size florets, about 4 cups
3 medium heads of baby broccoli, chopped and stems removed, about 3 cups
1 medium to large zucchini, chopped
1 pint of mushrooms of choice, chopped
2 stalks of celery, diced
1 red bell pepper, diced
1 medium onion, diced
1 cup homemade veggie stock, unsalted
5 cloves of garlic, minced
4 scallions, white and light green parts only, thinly sliced
Handful of Italian Parsley, chopped and stems removed
2 sprigs of fresh oregano, leaves removed from stems
½ teaspoon red pepper flakes
8 ounces Sheep cream cheese, at room temperature
2 cups shredded Manchego Cheese
2 cups of shredded Romano Cheese
2/3 cup sheep sour cream
Salt and Pepper to taste
Preheat oven to 400 degrees
Place zucchini, broccoli and cauliflower in a large bowl, drizzle with oil, season and toss to coat. Spread veggies on a parchment line baking sheet and roast for 35 to 45 minutes.
In a large skillet over medium heat, place mushrooms, bell pepper, celery, onion, garlic red pepper flakes and veggie stock. Simmer for 20 to 30 minutes until stock has also most gone. Remove from heat and stir in fresh herbs and set aside.
Reduce oven to 350 degrees.
In a large bowl, place roasted veggies, mushroom mixture and all the cheese and sour cream, set aside ¼ cup of each the Manchego and Romano, mix well and transfer to a large baking dish.
Top off with remaining cheese and bake in uncovered for 20 to 25 minutes until cheese is golden.
Remove and let stand for 10 minutes before serving.