Duet Of Cauliflower Food

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DUET OF CAULIFLOWER



Duet of Cauliflower image

I adopted this recipe after Mean Chef (IHHDRO) left the site. I have not yet prepared it, but will add input when I have a chance.

Provided by Ms B.

Categories     Cauliflower

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/4 lbs cauliflower florets, half the florets left whole and half sliced 1/2 inch thick (from 1 small head)
1/2 cup heavy cream
1/2 cup whole milk
2 tablespoons creme fraiche or 2 tablespoons sour cream
salt & freshly ground black pepper
5 slices bacon, thin, cooked crisp and crumbled (about 4 ounces)
1 tablespoon olive oil
1/4 cup chicken stock
1/4 cup gruyere, shredded
2 tablespoons parmesan cheese, freshly grated

Steps:

  • In a medium saucepan of boiling salted water cook the whole florets until almost tender, about 6 minutes.
  • Drain, add the cream and milk to the florets and simmer over low heat until very tender, about 9 minutes more.
  • Strain, reserving the milk-mixture, and puree the florets until very smooth, adding enough milk/cream to make a loose puree.
  • Stir in the creme fraiche and season with salt and pepper.
  • Keep warm.
  • Preheat the oven to 350 degrees F.
  • In the same skillet you cooked the bacon, pour off the fat and add the olive oil.
  • Add the sliced cauliflower and cook over low heat until almost tender and lightly browned on both sides, about 11 minutes.
  • Spread half the cauliflower slices in a shallow baking dish, cover with the bacon and top with the remaining cauliflower.
  • Add the stock and cheeses and bake for about 15 minutes, or until bubbly.
  • Serve the gratin and the puree together.

Nutrition Facts : Calories 386, Fat 34.1, SaturatedFat 15.7, Cholesterol 83.4, Sodium 387.4, Carbohydrate 10.8, Fiber 3.5, Sugar 5.3, Protein 11.2

BATTER DIPPED DEEP FRIED CAULIFLOWER



Batter Dipped Deep Fried Cauliflower image

Great appetizer or snack. The breading is not too heavy. The only time I've seen guys eat cauliflower during a football game is when it's this recipe.

Provided by Parsley

Categories     Lunch/Snacks

Time 16m

Yield 6 serving(s)

Number Of Ingredients 13

1 head cauliflower, washed and broken into bite-size flowerets
2 eggs, beaten
1 tablespoon milk
1/4 teaspoon salt
1 1/2 cups flour
2 tablespoons shredded parmesan cheese
1/4 teaspoon garlic powder
1/2 teaspoon dried thyme
1 teaspoon dried oregano
1/8 teaspoon paprika
1 dash cayenne pepper (use more if you like spicy stuff)
1/4 teaspoon black pepper
oil (for deep frying)

Steps:

  • Preheat fryer oil to 375.
  • Place the beaten eggs, milk and salt in a shallow bowl (or a large baggie).
  • In a separate shallow bowl (or another large baggie), mix together flour, cheese, garlic powder, thyme, oregano, paprika, cayenne, and pepper.
  • Place flowerets into egg mixture and toss (or shake baggie) to coat well.
  • Remove and place into flour mixture and toss (or shake baggie) to coat well.
  • Fry in batches for 4 - 6 minutes or until golden brown.
  • Drain on paper towels and lightly salt.
  • *Serve w/ dipping sauces such as marinara, ranch or blue cheese.

Nutrition Facts : Calories 172.5, Fat 2.8, SaturatedFat 1, Cholesterol 63.8, Sodium 177.6, Carbohydrate 29.4, Fiber 3, Sugar 2, Protein 8

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