Two great cauliflower textures in one dish: caramelized florets and silky puree.
1 (1-ounce) slice sourdough bread
1 head cauliflower
7 teaspoons extra-virgin olive oil, divided
1/4 teaspoon salt, divided
1/4 teaspoon black pepper
2 cups water
1/8 teaspoon fresh lemon juice
3 tablespoons chopped fresh parsley
1 tablespoon minced fresh garlic
2 teaspoons grated lemon rind
2 teaspoons Dijon mustard
4 teaspoons rice vinegar
4 teaspoons canola oil
2 teaspoons capers, rinsed, drained, and chopped
How to Make It
Preheat oven to 350°.
Remove crust from bread. Tear bread into very small pieces. Place on a baking sheet, and bake at 350° for 13 minutes or until toasted and golden brown, stirring occasionally. Remove from oven. Increase the oven temperature to 450°.
Cut cauliflower into 2-inch florets, reserving stems. Place florets on a foil-lined baking sheet. Drizzle with 1 tablespoon olive oil; toss well. Bake florets at 450° for 25 minutes or until dark golden brown in spots and almost tender. Sprinkle florets with 1/8 teaspoon salt and pepper.
Combine reserved cauliflower stems and 2 cups water in a small saucepan over medium heat; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until very tender. Drain well. Place stems, remaining 1/8 teaspoon salt, and juice in a food processor; process until smooth.
Combine parsley, garlic, and rind in a small bowl. Combine mustard and vinegar in a small bowl. Gradually add remaining 4 teaspoons extra-virgin olive oil and canola oil to mustard mixture, stirring with a whisk.
Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add cauliflower florets; sauté 1 minute or until thoroughly heated. Stir in capers and parsley mixture. Sprinkle with breadcrumbs. Place 2 tablespoons cauliflower puree on each of 6 plates. Top each serving with 3/4 cup floret mixture; drizzle with 2 teaspoons vinaigrette.
My husband loved this...but I simplified. 1. Toasted bread same as recipe.2. While bread was toasting I put a large bag of cauliflower steayers in microwave.3. While cauliflower was steaming I made vinaigrette and parsley blend4. Took cauliflower from microwave and sauteed it in olive oil until browned, added parsley and sautéed one minute, turned off heat, added vinaigrette, tossed in toasted bread (capers optional).Soooo good and will make often
My husband loved it, but it was a lot of trouble to make. If I ever make it again, at least I'll skip the mashed cauliflower stems. We could have done without that, and getting out the food processor for just that wasn't worth it.
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