Cauliflower With Oyster Mushrooms And Sherry Food

CAULIFLOWER WITH OYSTER MUSHROOMS AND SHERRY

Steps:

• In a large saucepan, combine the milk, salt and 2 quarts water; bring to a simmer. Blanch the florets until barely tender, about 2 minutes; the cauliflower should still have a little crispness and bite. Drain well and transfer to a baking sheet to cool.
• In a large (14-inch) sauté pan, heat 3 tablespoons of the canola oil over medium heat. Add the mushrooms to the pan in a single layer, allowing them to become browned and crisped on both sides, stirring as needed, about 10 minutes. Season lightly with sea salt. Add the shallots and thyme, and, if needed, more canola oil. Sauté until the shallots are tender, about 2 minutes.
• Add the blanched cauliflower florets to the pan and mix well. Add the sherry, scraping the bottom of the pan with a wooden spoon and stirring until reduced to one quarter of the original amount. Add the cream and allow it to reduce to a thickened sauce that coats the cauliflower. Turn off the heat, and stir in the chilled butter, a few cubes at a time, to create a rich, velvety emulsion.
• Transfer to a warmed serving dish and garnish with thyme sprigs. Serve as soon as possible, while still hot.

ROASTED CAULIFLOWER AND MUSHROOMS

Steps:

• Preeat oven to 350.
• Spray a casserole dish with cooking spray.
• Place cauliflower and mushrooms in a large bowl; add all remaining ingredients and toss together well.
• Pour into prepared casserole dish.
• Bake, uncovered, 40-45 minutes (stir occasionally) or until vegetables are tender and golden.

CAULIFLOWER RICE WITH MUSHROOMS AND PARMESAN

Steps:

• Place cauliflower chunks in a food processor in batches and process into rice-sized pieces.
• Melt butter in a small frying pan over medium-high heat. Saute mushrooms until softened and browned, about 5 minutes. Set aside.
• Warm olive oil in a large frying pan over medium-high heat and saute onion until translucent, about 2 minutes. Add cauliflower 'rice', garlic salt, and pepper; saute for about 8 minutes. Add sauteed mushrooms and Parmesan cheese; stir until mushrooms and cheese are warmed through. Serve warm.

CAULIFLOWER-AND-MUSHROOM ROAST

Steps:

• Preheat oven to 450 degrees with racks in upper and lower thirds. Brush cauliflower on both sides with 4 tablespoons oil; spread in a single layer on a rimmed baking sheet. Toss mushrooms with 3 tablespoons oil; spread on a second sheet. Toss bread with remaining 1 tablespoon oil. Season all with salt and pepper.
• Place cauliflower on top rack; roast 10 minutes. Add mushrooms on bottom rack; roast 15 minutes more. Flip cauliflower and mushrooms. Sprinkle bread over mushrooms; roast 10 minutes more. Remove from oven; transfer mushrooms and bread to sheet with cauliflower. Top with cheese; roast until melted and bubbly, 5 to 7 minutes more. Serve immediately.

GINGER STIR FRIED CAULIFLOWER WITH OYSTER SAUCE

Steps:

• Mix cauliflower with 1 tbsp soy sauce & have the sugar stirred into the soy.
• Turn wok or large skillet to high heat, add oil, and when it starts smoking add ginger and garlic for about 15 seconds Turn heat down a little bit but still high.
• Add cauliflower and scallions, stir and cook for about 2 minutes.
• Add stock, water, oyster sauce and remaining soy sauce Cook for 1 minute.
• If you like a thicker sauce add corn starch stir and cook for no more than 1 minute.