Roasted Cauliflower With Pecorino And Mint Food

ROASTED CAULIFLOWER WITH PECORINO AND MINT

Steps:

• Preheat the oven to 500 degrees F (260 degrees C).
• Melt butter in a skillet over medium heat, whisking to ensure it doesn't burn, until light brown and nutty-smelling. Remove from heat.
• Toss cauliflower florets with the brown butter and salt until well combined. Transfer to a baking sheet.
• Roast in the preheated oven until just tender, about 15 minutes. Remove and toss hot cauliflower with red onion, Pecorino Romano cheese, and mint. Drizzle with lemon juice and season with more salt to taste.

ROASTED CAULIFLOWER SALAD WITH RADICCHIO, PECORINO, AND FRIED CAPERS

Steps:

• Preheat the oven to 375 degrees F.
• Add the cauliflower florets to a large bowl. Drizzle with olive oil, season with salt and toss. Transfer to a baking sheet and roast until the cauliflower is very brown and crispy, about 30 minutes. Remove from the oven to a large bowl and reserve.
• Coat a large saute pan generously with olive oil. The oil should be about 1/8-inch deep. Heat the pan over medium-high heat. When the oil is hot, add the capers. As the capers cook they will open up and start to look like little flowers (very cute). Fry the capers until they are crispy, about 3 to 4 minutes. Remove the capers from the pan, dry them on paper towels and season with salt immediately.
• Toss together the cauliflower, capers, radicchio, pecorino, and chives. Dress the salad with lemon juice, olive oil and salt, to taste. Divide between 4 serving plates or arrange on 1 big platter and serve.
• What a lovely salad!

ROASTED CAULIFLOWER WITH GINGER AND MINT

Steps:

• Preheat oven to 375 degrees. Toss cauliflower, garlic, ginger, salt, and oil on a rimmed baking sheet; season with pepper. Roast cauliflower until browned and tender, about 30 minutes. Toss with mint and lime juice. Serve immediately, or refrigerate, airtight, up to 3 days.

CAULIFLOWER SOUP WITH PECORINO ROMANO AND TRUFFLE OIL

Steps:

• Sauté bacon in heavy large saucepan over medium heat until golden brown and some fat renders. Add onion, celery, and garlic. Cover and cook until vegetables are soft, stirring occasionally, about 7 minutes. Add cauliflower, 3 1/2 cups broth, and cheese cube. Bring to boil. Reduce heat to medium-low, cover, and simmer until cauliflower is tender, about 20 minutes.
• Puree soup in batches in processor. Return to same pan. Add cream and bring soup to simmer. Thin with more broth by 1/4 cupfuls if desired. Season with salt and pepper. Do ahead Can be made 1 day ahead. Cool slightly; cover and chill. Rewarm before continuing.
• Ladle soup into bowls. Sprinkle with cheese shavings; drizzle with truffle oil.