Cauliflower Dumplings Food

CAULIFLOWER SOUP WITH LOBSTER DUMPLINGS

Steps:

• Heat butter in a large saucepan over low heat. Add shallots and cauliflower and season with salt. Saute the cauliflower until it begins to lightly caramelize and become tender. Add stock and simmer for 20 minutes or until vegetables are completely soft.
• Puree mixture until smooth in a blender. Add the heavy cream and nutmeg and bring the soup to a simmer.
• Add the dumplings and poach them in soup for 3 to 5 minutes. Check your seasoning and remove from heat.
• In a soup bowl place the lobster meat and 1 claw in center and pour 8 ounces of soup and dumplings on top and drizzle with truffle oil.
• Mix all ingredients together and roll into small firm balls about 1/2-inch in diameter.

CAULIFLOWER DUMPLINGS

Steps:

• Start by removing the leaves from the cauliflower and cutting out the core. Next roughly break into individual florets.
• Place the cauliflower on a baking sheet, toss with a little oil and salt and then roast in a 375º F oven until nicely browned.
• Let the cauliflower cool a little and then transfer to a food processor.
• Add the carrot, egg, turmeric, salt, coriander, cayenne, cilantro and olive oil to the food processor as well. Pulse the mixture until is fairly fine but still a little textured.
• Bind the mixture with chickpea flour. Use just enough flour to make the mixture stick together. So start with a ¼ cup and add more as necessary until you can form dumplings by pressing together by hand.
• Using pressure, form the mixture into balls, footballs or patties (any shape you like) with your hands and place in a preheated cast iron or non-stick fry pan set on medium heat.
• Fry them on all sides until nicely browned and hot all the way through. They are delicate, so be gentle when flipping. This should give the egg enough time to set and bind the falafel.
• Serve hot or warm. They are great on their own, as part of a wrap or served on top of a salad. Enjoy!