Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 1

Two great cauliflower textures in one dish: caramelized florets and silky puree.

Michael Leviton
Recipe by Cooking Light December 2014

Gallery

Credit: Randy Mayor; Styling: Lindsey Lower

Recipe Summary

hands-on:
35 mins
total:
1 hr 5 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Source

Lumière, West Newton, Mass.

Nutrition Facts

117 calories; fat 8.8g; saturated fat 1.1g; mono fat 5.8g; poly fat 1.5g; protein 3g; carbohydrates 9g; fiber 2g; cholesterol 0mg; iron 1mg; sodium 222mg; calcium 31mg.
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