Bring Me Your Head On A Platter Cauliflower Food

WHOLE ROASTED CAULIFLOWER WITH HERB BUTTER SAUCE

Steps:

• Preheat oven to 325°F.
• Use a knife to trim away any leaves at the base of the cauliflower. Cutaway just enough of the bottom of the core to make it flat, but not cutting away from any of the florets (you want the cauliflower head to stay intact).
• Melt three tablespoons of the butter and then brush it all over the top and bottom of the cauliflower. Generously sprinkle salt all over the cauliflower, as well as turning it upside down and sprinkling some salt into the inside of the vegetable.
• Spray the cast-iron skillet or baking dish with cooking spray. Place the cauliflower into the pan or dish, core-side down. Cover with a large piece of aluminum foil, crimping the sides of the foil to form a seal.
• Place in the oven and steam the cauliflower for 20 minutes.
• Remove the foil and increase the temperature to 450°F and roast for 35 to 45 more minutes. The top will become nicely browned and the cauliflower can easily be pierced with a sharp knife when it's ready.
• While the cauliflower is roasting, make the sauce: In a large skillet melt 1 tbsp of the butter over medium-high heat. Add the onion and cook until soft, about 2 to 3 minutes.
• Add the chopped anchovies and press them into the onions with the back of a fork. Cook for another 1 to 2 minutes.
• Add the wine and simmer for 1 to 2 minutes. Add the chicken (or vegetable) broth and bring to a boil. Cook for 2 minutes.
• Reduce heat to medium and add remaining butter, one tablespoon at a time, whisking often, until the sauce thickens a little.
• Stir in the capers, basil, parsley, and season with a healthy pinch of salt and pepper.
• Remove the cauliflower from the oven and pour the sauce over the top. Slice into quarters and serve at once.

SOUP SUNDAY: KICKED UP CAULIFLOWER SOUP

Steps:

• In a soup kettle or Dutch oven, saute the onions, carrots, celery and garlic in 1/4 cup butter until tender.
• Add cauliflower, broth, parsley, salt, pepper, basil and tarragon.
• Pour in the broth
• Cover and simmer for 30 minutes or until the vegetables are tender. Let cool and puree until very smooth.
• Meanwhile, in a sauce pan, melt the remaining butter. Stir in flour until smooth. Gradually stir in the milk and whipping cream. Bring to a gentle, very gentle, boil; cook and stir for 2 minutes or until thickened., add to cauliflower mixture.
• Cook for an additional 10 minutes over low heat until thickened, stir frequently to avoid the bottom from burning.
• Serve immediately sprinkled with freshly chopped Tarragon.

CRUDITE PLATTER

Steps:

• Bring a large pot of water to a boil and salt generously. Fill a large bowl with ice water and salt it generously as well Drop the beans into the boiling water and cook, uncovered, until crisp-tender, about 2 minutes. Scoop them out of the water and immediately plunge the beans into the ice water, to stop their cooking and set the color. Cool, remove them from the ice bath, and pat dry. Repeat with the broccoli, cauliflower, or asparagus cooking each until crisp tender. If using sugar snaps or fennel they may be served raw or cooked depending on their flavor or your preference.
• Attractively arrange all the vegetables on a large serving platter and serve with the dip of your choice.
• 1/2 cup roasted red peppers (about 4 ounces)
• 6 sun-dried tomatoes, packed in oil, drained
• 1/4 cup drained or Greek style yogurt, method follows
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon honey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon minced thyme, optional
• 1/8 to 1/4 teaspoon finely grated orange zest
• Freshly ground black pepper
• Combine all the ingredients in a blender, and process until smooth. Serve now or refrigerate until ready to serve.
• Yield: about 1 1/2 cups
• To make drained yogurt: Place 1/2 cup of plain whole or low-fat milk yogurt in a coffee filter set in a sieve or colander in the sink or over a bowl. Set aside for 1 to 2 hours until thickened. Discard the water whey and use the yogurt as desired.
• 1 clove garlic
• 1/4 teaspoon kosher salt
• 1 cup fresh basil leaves, washed
• 1 cup mayonnaise
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon water
• 1/2 teaspoon freshly squeezed lemon juice
• Chop the garlic with the salt, and then use the flat side of the knife to mash and smear the mixture to a coarse paste.
• In a blender combine the garlic paste, with the remaining ingredients and process until smooth.
• Transfer the sauce to a bowl, cover and refrigerate for at least 30 minutes before serving so the flavors come together
• Yield about 1 1/2 cups

CAULIFLOWER STEAKS WITH CAULIFLOWER PUREE

Steps:

• Preheat oven to 450.
• Wash and trim your cauliflower. Cut out couple nice thick "steaks" at least 1.5 inches thick and set aside. Throw the rest of the cauliflower into a pot with ½ inch of water in it. Cover, bring to simmer and simmer for about 20 minutes until tender.
• In the meantime, rub your "steaks" with a bit of oil and season with salt and pepper. Bake in preheated oven for ten minutes. Turn, and bake for another ten minutes. At this time, I also added some asparagus as it takes just about ten minutes to roast; totally optional.
• When cauliflower simmering in the pot is tender, drain it, process it in a food processor or a blender adding just enough stock, water, milk or cream to process it into a puree. I also like to add a knob of butter for richness. Season with salt and pepper.
• Plate starting with cauliflower puree, top with cauliflower steak. Add toasted nuts if desired. Drizzle with some more olive oil. Dig in and enjoy.

WHOLE ROASTED HEAD OF CAULIFLOWER

Steps:

• Bring a large pot of water up to a boil. Once boiling, add the whole head of cauliflower, bring heat down to a medium boil and allow to cook for 10-15 minutes, depending on the size of your cauliflower. You want the majority of the cauliflower covered by the boiling water.
• Meanwhile, make your marinade by combining all the marinade ingredients into a food processor or blender and blend until smooth. Taste and adjust any seasonings as needed.
• Remove the cauliflower from the boiling water and allow to drain and cool rightside up for about 10 minutes on a plate or in a colander. This is to ensure that the marinade sticks to the cooled cauliflower; if it's too hot, the marinade will just slide off. Not so fast!
• Slather the whole cauliflower in the marinade and evenly coat it.
• Either store the cauliflower in the fridge until ready to cook (up to two days ahead of time), or start cooking! Preheat the oven to 425 and when ready, place the marinated cauliflower on a baking tray and place in the oven for 25 minutes or until browned.
• Remove from the oven, allow to cool briefly and serve over a bed of greens or alongside your favorite starchy side dish. I like to drizzle extra olive oil, sprinkle flaked sea salt, black pepper, extra cilantro leaves and even a crumbly white cheese like feta or queso fresco. Up to you! Serve by slicing large wedges, similar to a cake.

BRING ME YOUR HEAD ON A PLATTER! CAULIFLOWER

Steps:

• Preheat oven to 350 degrees.
• Wash cauliflower and remove core and leaves keeping the head intact.
• Place cauliflower stem side down in a oven/microwavable dish with one cup water and microwave for 10 minutes.
• Meanwhile mix oil, rosemary, salt, pepper and garlic together, pour over head.
• Bake in 350 degree oven for 30 minutes. Baste with the water and dripping from pan. If all evaporated add more.
• Raise to 425 degrees and roast for 30 minutes; or till desired tenderness but keeping the head whole.
• Optional Cheesy Brains:.
• Sprinkle head last 10 minutes with cheese.
• Serve whole with roasted garlic.
• Now lets get into the brains!
• For a great presentation place in a plastic skull head.