Cauliflower à La Kefalonitissa Food

CHILLED CAULIFLOWER A LA GRECQUE

Chilled Cauliflower a La Grecque image

From a daily cookbook but I pulled it out and tossed the book a long time ago. It says that blanching takes the "bite" out of the cauliflower. Chilling the cauliflower longer, only enhances the flavor. For me the radishes are optional because I'm not fond of them. Note: There is a 3 hour marination so you can make at least 3 hours ahead of serving.

Provided by Oolala

Categories Spinach

Time 3h25m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

3/4 cup olive oil
6 tablespoons fresh lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 garlic clove, minced
6 cups cauliflower, in florets
1/4 cup fresh parsley, minced
1/3 cup red onion, sliced
1 cup red radish, small and whole
1/4 cup feta cheese, crumbled
3/4 cup Greek olive (optional)
8 cups spinach, torn into bite-size pieces

Steps:

In a large saucepan, whisk together the olive oil, lemon juice, oregano, basil, and garlic. Simmer while you prepare the cauliflower.
In a large saucepan, parboil the cauliflower in boiling water for 5 minutes. Drain.
Add cauliflower to dressing in saucepan. Toss to coat. Take off the heat and place in a bowl.
Set aside to marinate for 1 hour at room temperature, then chill for 2 hours.
Before serving, add parsley, onion, radishes, feta, and olive. Toss well.
To serve, cover a large platter with spinach and with a slotted spoon, put the salad on top of the greens in the center of the platter. Pour remaining dressing over spinach and serve immediately.

Nutrition Facts : Calories 303, Fat 28.9, SaturatedFat 4.8, Cholesterol 5.6, Sodium 143.6, Carbohydrate 9.9, Fiber 3.7, Sugar 3.6, Protein 4.5

BAKED CAULIFLOWER A LA THE FRUGAL GOURMET

Baked Cauliflower a La the Frugal Gourmet image

From the late Jeff Smith's first book of recipes. Dead easy, just a few ingredients, and some delicious!

Provided by lecole54

Categories Cauliflower

Time 55m

Yield 2-4 serving(s)

Number Of Ingredients 5

Ingredients

1 head cauliflower
2 eggs, beaten
2 tablespoons parmesan cheese, fresh grated (or Romano)
salt
pepper

Steps:

In a stainless steel vegetable steamer, steam the cauliflower for about 15 minutes, until tender.
When the vegetable is tender, remove it from the steamer, and place it in a casserole, with a cover, just large enough to hold the head. Pour the egg over the top of the cauliflower, add salt and pepper, and top with the cheese.
Bake, covered at 375 degrees for 10 minutes, or until the cheese has melted and the egg is cooked.

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