This easy-to-prepare side dish brings flavor bling to cauliflower florets. Soft goat cheese offers its signature creamy earthiness with a subtle hint of lemon. The crumbled cheese melts into a mixture of shallots, rosemary and cream. A toasted panko garnish adds crunch.

Yield: 4 side dish servings

INGREDIENTS

Garnish: 1/2 cup panko breadcrumbs and 1 tablespoon extra virgin olive oil

3 tablespoons extra-virgin olive oil

6 cups small cauliflower florets (from 1 small head)

Salt and freshly ground black pepper

1/2 cup thinly sliced shallots

1 cup heavy cream

4 ounces fresh goat cheese, crumbled

1 tablespoon chopped fresh rosemary leaves

DIRECTIONS

1. Prepare the garnish. Heat 1 tablespoon olive oil in a small skillet on medium-high heat. Add panko and cook until lightly browned, stirring frequently. Transfer to small bowl and set aside.

2. Add 3 tablespoons olive oil to a large Dutch oven. Place on medium-high heat and add the cauliflower and a good pinch of salt. Cook for 1 minute. Add shallots and toss; cover and cook, stirring occasionally, for 2 to 3 minutes (some florets may brown). Florets will be starting to get tender.

3. Add cream, crumbled goat cheese and rosemary. Cook for about 1 to 2 minutes, stirring occasionally, until the sauce reduces slightly and thickens (note that it will thicken more after pan is removed from heat). Season to taste with salt and pepper.

4. Remove from heat and garnish with panko.

Source: Adapted from “Michael Symon’s 5 in 5 for Every Season” by Michael Symon

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.