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Roasted Cauliflower with Les Métayères

4 to 6 portions


  • 30 ml (2 tbsp.) melted butter
  • 1 cauliflower, cut into florets
  • 1 onion, chopped
  • Salt and ground pepper
  • 125 g (4 ½ oz.) diced Les Métayères cheese
  • 15 ml (1 tbsp.) chopped fresh thyme


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Oven method

  • Preheat oven to 450oF (230oC). Combine butter, cauliflower, and onion in a large baking dish. Add salt and pepper. Mix well, then spread vegetables out in dish. Bake for 15 to 20 minutes, stirring frequently.

Barbecue method

  • Preheat barbecue to medium. Combine butter, cauliflower, and onion in a bowl. Add salt and pepper, then mix well. Place a large sheet of aluminum foil on barbecue grill and spread out vegetables on foil. Cook for about 15 minutes, stirring frequently.
  • When cauliflower is tender and browned, top with cheese and let melt for 2 minutes. Garnish with thyme and serve.


  • Roasted cauliflower will keep in the refrigerator for 4 to 5 days.


You can use these cheeses for this recipe


Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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