Posts tagged ‘cauliflower’

January 27, 2012

Food: Roasted Cauliflower with Spiced Coconut Milk.

Do you like Cauliflower?

Cauliflower steaks are all over the food blog world right now. In an effort to be apart of the cool crowd, I made these. My take..and of course since my current obsession involves curry (and cilantro), I had to add some to this.

Cutting the cauliflower head into ‘steak’ gives this dish more of a meaty consistency…you need a knife.

The caramelization (whoa, that’s a long word) that comes from roasting makes fireworks in your mouth. The depth of flavor that is brings to the cauliflower – that can be somewhat bland – is bland no more!

Love this picture. Look at the detail!

Roasted Cauliflower with Spiced Coconut Milk

Enough for 2 heafy portions.

Ingredients:

  • Olive Oil
  • 1 Cauliflower¬†head
  • 1/2 can coconut milk
  • 1 heaping teaspoon ground¬†Garam Masala
  • 1/2 teaspoon cumin
  • 1 squirt of Sriracha
  • pinch of each salt and pepper
  • 1 large pinch of freshly chopped parsley

Method:

Preheat oven to 400 degrees. Olive oil a sheet pan with sides.

1. Cut¬†the end¬†with the¬†leafs off of cauliflower head. Cut into ‘steaks’, approximately 1 inch thick. Place on prepared sheet pan. Put in oven for 18 minutes – or until browned on the bottom.

2. Meanwhile, prepare the sauce. Combine the remaining ingredients (not parsley), in a small saute pan. Whisk to combine over medium-low heat. Once a slow simmer begins and it is heated through, turn heat off. Place cauliflower steaks in pan, one at a time. Flip over to coat each side with the sauce. Repeat until all steaks are coating, adding the steaks to a serving plate.

3. Top with parsley and remaining sauce. Eat right away!

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January 12, 2012

Food: Cauliflower Gratin.

I am going to tell you something.

Actually I am going to tell you what to do.

Make this. Tonight. This weekend. Whenever, just make it soon.

You will thank me.

Check out that gruyere and swiss. Party time!

Bread crumbs make it even better. There aren’t essential¬†but necessary.

Cauliflower Gratin

Adapted from Food Everyday, Fresh Flavor Fast.

Serves 4

Ingredients:

  • 3 slices bread, torn into large pieces
  • 2 tablespoons grated parmesan cheese
  • 2 teaspoons dried thyme
  • 3 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 2 cups milk
  • 1 head cauliflower, trimmed and cut into small florets
  • Kosher Salt and freshly ground Black Pepper
  • 1/2 cup grated Gruyere cheese
  • 1/2 cup grated swiss cheese

Method:

Preheat oven to 350 degrees.

1. In a food processor, pulse bread and parmesan until coarse crumbs form. Add dried thyme and 1/2 handful of cheese mixture. Mix with hands.

2. In large saucepan, melt butter over medium heat. Add flour; cook, whisking constantly for 1 minute. Gradually whisk in milk.

3. Add cauliflower, and season with salt and pepper. Bring to a boil, and reduce to a simmer. Cover, and cook until cauliflower is starting to soften, about 5 minutes. Remove from heat; gradually stir in Gruyere and Swiss cheese.

4. Transfer mixture to a 2 quart baking dish or individual ramekins. Sprinkle evenly with bread crumb mixture. Cover with aluminum foil; bake until cauliflower is just tender hen pierced with a knife. Remove foil, and continue to bake until bread crumbs are golden brown Рabout 20 minutes more. Serve hot!

 

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