Roasted Cauliflower and Sunchokes

Last night David came over for dinner. In addition to left over Caldo Verde, I had plans to roast the head of cauliflower in the fridge. I also had a small bag of sunchokes, also known as Jerusalem Artichokes, which I've never cooked before.

Sunchokes have nothing to do with Jerusalem and bear only a flavour-relationship with the artichoke. They are Helianthus tuberosus L., tubers native to North America -- our sunflower! Formerly known as Girasole -- the Italian word for sunflower -- which over the years morphed to Jerusalem (http://en.wikipedia.org/wiki/Jerusalem_artichoke), if you believe Wikipedia.

I asked David how he had prepared them in the past, he said he mashed them along with potatoes. But I wanted to be able to taste them independently, and besides we were about to eat soup that was essentially mashed potatoes. So we decided to roast the sunchokes along with the cauliflower.

They were fantastic. They gave us gas, what Wikipedia calls "legendary flatulence." So be warned. I think you can also eat them raw in salad, though I imagine the flatulence caused by such a choice would be epic.

Roasted Cauliflower and Sunchokes

1 head of cauliflower, cut into medium sized florets
4-5 sunchokes, peeled and cut to match cauliflower in size
3 cloves of garlic, coarsely chopped
olive oil
salt and peppar, to taste
Pecorino cheese, coarsely grated

Preheat oven to 450º F.

Place cauliflower and sunchokes in a medium roasting pan.
Drizzle with olive oil.
Toss vegetables with garlic, salt and pepper.
Roast for 40 minutes or until vegetables are brown on the edges and the desired softness.
Transfer to serving dish.
Sprinkle with grated pecorino.