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.
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