Chopped at Home Challenge with Sargento Shredded Cheese
February 5, 2016
You know those mystery baskets on the Food Network’s Chopped? Well, I was asked to make a dish with some interesting ingredients (and you can do it too!).
You can develop a recipe, take a photo, and submit it to win a trip to NYC to participate in a Chopped cooking challenge. Wouldn't it be fun to show off your cooking skills?
Here are the ingredients that we have to work with for the Round One theme of comfort food:
Sargento® Sharp Cheddar Fine cut, cauliflower, Crimini mushrooms, and leeks
I, for one, was stumped until I remembered that I love to roast vegetables and melted cheese always makes food taste better. Sargento shredded cheese is available in 30 versatile varieties, unique blends and distinct cuts and is always cut from blocks of 100% real, natural cheese.
My recipe has two steps – roast the vegetables and then heat the gratin – but I really loved it and my children ate it. Hurray!
Submit your recipe using the above mystery ingredients and photo to Food Network’s Chopped Challenge for the chance to win $5,000 and a trip to New York City to compete in a televised Chopped cooking challenge for a $10,000 grand prize.
Roasted Cauliflower, Cremini Mushroom, and Leek Gratin
Makes 4 servings
2 tablespoons extra-virgin olive oil
1 small cauliflower, cut into florets (about 4 cups)
1 medium leek, white and pale green parts halved and sliced ½ inch thick
8 ounces cremini mushrooms, washed and sliced
3/4 cup Sargento Sharp Cheddar Cheese fine cut
¼ teaspoon kosher salt
½ teaspoon dried thyme
¼ cup bread crumbs, plain
Heat oven to 450 F. Line a rimmed baking sheet with parchment paper to avoid the vegetables sticking to the tray. Toss the cauliflower, leek slices, and mushrooms in medium bowl with olive oil until mixed. Add salt and pepper to taste. Spread onto baking sheet and roast for 20 minutes until vegetables are soft.
While the vegetables are roasting, mix the cheese, salt, thyme, and bread crumbs in a small bowl. Spray a small casserole (7x11 or 8x8) with non-stick spray.
Spoon roasted vegetables into casserole and top with cheese and bread crumb mixture. Turn the oven down to 425 F and heat for 10 minutes until cheese is melted. Serve immediately.
Points values are calculated by Snack Girl and are provided for information only.
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This is a sponsored conversation written by me on behalf of Sargento. The opinions and text are all mine.