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Prep
Difficulty
Medium
Time
Estimate
45 mins
Bring water up to a boil. Roast the cauliflower. Trim the artichokes and boil. Saute the mushrooms and make the filling. Whip up the blue cheese yogurt. Remove the fuzzy, furry chokes of the artichokes and fill with the mushrooms. Place in the oven. Toss the cauliflower, layer and bake in the oven.
Big globe artichokes are perfect for packing with mushrooms, onions & almonds. Substitute breadcrumbs if you do not have almond flour. If you want this dairy-free, cut out the ricotta cheese and add a few more mushrooms.
Cauliflower is the perfect vehicle for a creamy-yogurt blue cheese sauce that is baked into a delightful gratin. The blue cheese flavor has a bit of bite against the otherwise light dish.
