Cauliflower Provencal Food

CAULIFLOWER PROVENCALE

Steps:

• Boil or (preferably) steam Cauliflower until barely done- still slightly crunchy.
• In a separate pan fry finely chopped onion on medium heat for 4 or 5 minutes adding minced or finely chopped Garlic halfway through.
• When soft but not brown add tomato (do not break up too much)& other ingredients.
• simmer gently for 3 or 4 minutes.
• Adjust seasoning.
• Mix Cauliflower and sauce and serve.

PARMESAN-ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 350 degrees.
• Remove the outer green leaves from the cauliflower and cut the head into florets, discarding the stems. Place the florets on a sheet pan. Drizzle with olive oil and sprinkle generously with salt and pepper. Toss well. Bake for 30 minutes, tossing once, until the cauliflower is tender and starts to brown. Sprinkle with the Parmesan and Gruyere and bake for 1 to 2 more minutes, just until the cheese melts. Season to taste and serve hot or warm.

ROASTED CAULIFLOWER AND CHICKPEAS

Steps:

• Preheat the oven to 400 degrees F.
• Toast the coriander, turmeric, cumin seeds, fennel seeds and cayenne in a dry skillet over high heat until fragrant, 2 to 3 minutes. Pour the oil into a large mixing bowl, and then add the toasted spices. Add the ginger, cauliflower, chickpeas and onions, and toss to coat everything evenly. Place on a sheet tray and season with salt and pepper. Roast in the oven until browned and the cauliflower is tender, 30 to 35 minutes. Serve with cilantro sprigs and finish with a squeeze of the fresh lime juice.

CAULIFLOWER PROVENCAL

Steps:

• Place cauliflower in a shallow microwave dish, cover and cook on high for 6-8 minutes.
• To make sauce, in a microwave-safe jug combine oil, garlic, onion, chili and anchovy if using.
• Cook on high for 3 minutes.
• Stir in tomatoes and juice, pepper, Worcestershire sauce and marjoram, Cook on high 2-3 minutes.
• Pour sauce over cauliflower; sprinkle with cheese and cook on high for 1 minute.