Cauliflower has never been an exciting vegetable. Its lack of color and flavor make it one boring side dish! However, by adding a few ingredients and changing the cooking method, there is hope. The inspiration for our cauliflower recipes comes from The Flavor Bible. The Barnes & Noble web site says, “Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship, this book has thousands of ingredient entries, organized alphabetically and cross-referenced, providing a treasure trove of spectacular flavor combinations. Seasoned with tips, anecdotes, and signature dishes from America’s most imaginative chefs, The Flavor Bible is an essential reference for every kitchen.”
Cauliflower Mousse
Ingredients
- 1/2 cauliflower head cored and cut into small-sized pieces
- 2 cup skim milk
- 1 clove of garlic minced
- Kosher salt and freshly ground pepper
- Dash of nutmeg
Instructions
- Place milk and cauliflower in a sauce pan. Simmer for about 20-30 minutes, until cauliflower is soft. .
- Drain off milk.
- Sauté cauliflower with garlic, nutmeg, salt and pepper for about 1 minute.
- Turn off heat.
- Using an immersion blender, add a little more skim milk and blend until smooth. Add enough milk to make mousse the consistency you desire.
Notes
This can be made in advance and reheated before use.
Roasted Cauliflower
Servings: 4
Ingredients
- 1/2 cauliflower head cut in small florets
- 2 garlic cloves minced
- 2-3 Tbsp olive oil
- sea salt and freshly ground pepper
- 1/4 cup grated Asiago cheese optional
Instructions
- Preheat oven to 400°.
- Place all ingredients, except cheese, on a rimmed cookie sheet and stir.
- Put in oven and roast for about 20-30 minutes.
- Stir occasionally and make sure that cauliflower turns a nice golden color. Sprinkle with cheese.