Cauliflower With Huntingdon Sauce Food

CAULIFLOWER WITH HUNTINGDON SAUCE

Steps:

• Trim and clean leaves and stalk from cauliflower head.
• Place in pot of boiling water.
• Cover and reduce heat.
• Simmer for 3-4 minutes.
• Meanwhile, melt butter in a small pan, and stir in curry powder, garlic, parsley and ginger.
• Simmer on low for 4-5 minutes.
• Stir in the cream, but make sure it does not boil.
• Drain head of cauliflower and place on a serving dish.
• Pour sauce over and serve at once!

CAULIFLOWER WITH PIMIENTO SAUCE

Steps:

• Wash cauliflower; remove leaves and cut out base and cut into large floweretts. Cook, covered in a small amount of boiling water, about 10 minutes or until tender; drain.
• Place cauliflower on a serving plate and keep warm.
• Melt butter in a saucepan over low heat; add flour, stirring until smooth. Gradually add milk; cook over medium heat, stirring constantly until thickened.
• Add pimento, onion, cheeses and salt, stir until the cheeses melt. Pour cheese mixture over the cauliflower and serve.

DIJON ROASTED CAULIFLOWER

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Put mustard in a large bowl. Slowly pour oil into mustard while continuously mixing to form a smooth sauce; stir in shallot and garlic. Add cauliflower to the mustard sauce and stir to coat. Pour coated cauliflower onto a baking sheet, scraping out any shallot or garlic stuck to the bowl and sprinkling over cauliflower.
• Bake in the preheated oven, stirring 2 to 3 times, until cauliflower is tender, about 45 minutes.

ROASTED CAULIFLOWER WITH HARISSA SAUCE

Steps:

• Roasted Cauliflower: Preheat oven to 425 degrees.
• Place the cauliflower on a rimmed baking sheet and drizzle with olive oil. Mix well, then shake the pan to evenly distribute cauliflower in one single layer. Season with salt and cumin seeds.
• Roast, shaking pan after about 10 minutes. Continue roasting until tender and browned around the edges, 15 to 20 minutes, depending on the size of cauliflower pieces.
• Remove from oven and transfer to a serving dish. Garnish with herbs. Serve with Harissa Dipping Sauce.
• Harissa Dipping Sauce: Combine ingredients. Cover and refrigerate for at least an hour before serving. Taste and add more harissa if you want the dip spicier. I used the entire recipe yield of harissa which was about 4 tablespoons total stirred into 1/2 cup of the yogurt and mayonnaise.

TANGY CAULIFLOWER WITH PEANUT SAUCE

Steps:

• Over medium-high heat, cook cauliflower in small amount of water until just fork-tender. Drain & set aside.
• Combine rest of ingredients in small saucepan & bring to a low simmer.
• Continue to cook, stirring occasionally, until mixture thickens enough to adhere to back of spoon.
• Toss sauce and cauliflower together & serve warm or at room temperature.