Reheating roasted stuffed cauliflower dish?
I am thinking of bringing this roasted stuffed cauliflower to a lunch potluck: http://www.foodandwine.com/recipes/in...
I would need to roast it in the morning, and then not serve it until lunch time. I will have access to a microwave or toaster oven, or could just keep it in an insulated bag. Any thoughts about the best way to serve it at least somewhat warm? Or does this sound like a dish best served right from the oven?
Another note of possible passing interest: I have made it once before, and may try it with paneer this time instead of the cottage cheese and cheddar mixture.
Thanks for these suggestions. Ah, maybe room temp--good idea. And that's an interesting possibility, Nemo.
You know, I served it at Thanksgiving and baked it halfway early in the day, and then finished roasting it after the turkey came out. (The yogurt didn't look appetizing until it had fully baked, by the way.) Maybe I could use that strategy here and bake it halfway at home and then finish it on site in the toaster oven (if the oven is tall enough--or break it down like nemo suggests). Or maybe leave the yogurt completely uncooked and have it on the side? But that might be too big a departure from the recipe.
Thanks for linking to that recipe. Sounds wonderful!
Agree with TorontoJo that it would probably be okay at room temp. I'm not sure that reheating an entire head of cauliflower will get it warmed through before the exterior is overdone. You'd lose the wow factor, but you could cut the florets off, cook, layer them over the stuffing, bake, then reheat. I'm also not sure how the yoghurt sauce would reheat. Would it be too raw to save it for the reheat?