Forged and crafted by hand since 1925, Le Creuset enameled cast iron cookware has proved to be their masterpiece. Each piece is formed in its own sand mold and skillfully hand finished by more than 30 craftmen.
Le Creuset combines the performance and practicality of cast iron with the beauty of glossy porcelain enamel. Cast iron heats quickly and evenly, and retains heat exceptionally well for efficient cooking even over low heat.
Le Creuset cast iron is an highly efficient material in absorbing and distributing heat, therefore, there is no need to use high heat. Best cooking results are obtained on low to medium settings. Is important to notice that Le Creuset on high settings may result in the enamel chipping.
With the durable properties of cast iron and the ability to go from the oven to the refrigerator or freezer, the rectangular roaster is perfect for storing and reheating leftovers from family dinners, parties or holiday meals. The cast iron rectangular roaster also makes an ideal serving dish with its full and even heating, keeping food warmer longer at the table.
- Low-profile design is optimized for oven roasting
- Even heat distribution and superior heat retention
- Durable, nonreactive sand-colored interior enamel
- Colorful, long-lasting exterior enamel that resists chipping and cracking
- Generous side handles
- Dimensions: 12.8 in x 18.7 in
- Capacity: 7-qt
- Compatible with GAS, ELECTRIC, CERAMIC, HALOGEN, INDUCTION, OVEN & OUTDOOR GRILL
- Dishwasher safe
- Lifetime warranty
- Made in France
Preheat oven to 400 F.
Cut cauliflower into quarters and remove the core. Place into a 2 1/2 qt. baking dish. Drizzle with 1 1/2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake 30 to 40 minutes until browning and tender. Remove from the oven and let cool slightly.
While cauliflower is cooking, bring a pot of water to boil with 1 1/2 teaspoons salt. Blanch the green beans until barely tender, about 4 minutes, then drain and add quickly to the ice water.
Break the cauliflower into florets. In a blender, puree with chicken stock until very smooth, adding more stock if necessary.
Heat a large saute pan over medium-high heat. Saute the mushrooms in remaining olive oil until browned and cooked through. Reduce heat to medium and add butter, shallots, garlic and thyme. Stir and cook until shallots are translucent.
Add cream to the pan and cook, stirring continuously, 4 to 5 minutes, or until reduced by a third. Add cauliflower puree to the pan, along with remaining salt and pepper. Stir and cook until heated through. Remove from the heat and stir in lemon zest and Worcestershire sauce.
Drain the green beans well and add to the baking dish. Pour in the cauliflower cream and stir gently to combine. Spread evenly and top with Parmesan. Bake until brown and bubbling, 10 to 15 minutes.