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Posts Tagged ‘cauliflower florets’

Cauliflower With Parsley and Lemon “Who wants more cauliflower?” After asking the question, do you note silence at your dinner table or an enthusiastic chorus of “Me! Me! Me!”? This nutrient-packed vegetable often gets a bum rap for being bland. Not so, in this case. This recipe takes multiple steps to pack in as much flavor as possible. After being marinated in an aromatic mixture of coconut milk, coriander seeds, and red pepper flakes, the cauliflower is then baked and broiled to achieve a roasted flavor. A drizzle of mustard vinaigrette and a sprinkle of fresh herb gremolata puts the finishing touches on a vegetable dish that will have people asking for more.

Broiled Cauliflower Steaks with Parsley and Lemon
Recipe courtesy of Alex Guarnaschelli, FOOD NETWORK

INGREDIENTS
Cauliflower:
2 large heads cauliflower (2 to 2 ½ pounds each)
Kosher salt
Two 13 ½-ounce cans unsweetened coconut milk
2 tablespoons coriander seeds, lightly crushed
1 teaspoon red pepper flakes

Vinaigrette:
2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
2/3 cup extra-virgin olive oil

Gremolata:
1 cup flat-leaf parsley leaves, chopped
Zest of 1 lemon
2 medium cloves garlic, minced

DIRECTIONS
1. For the cauliflower: Place the first head of cauliflower upright (stem-side down) on a flat surface. Using a large knife and imagining that you are creating two large steaks from each head of cauliflower, trim a little off each end so that when you split the cauliflower in half, each half will lie flat. Cut the cauliflower in half. You should yield two “steaks,” each weighing about 14 to 15 ounces. Repeat with the other cauliflower.

2. Bring 6 quarts of water to a rolling boil in a pot large enough to hold the cauliflower steaks. Add salt until the water tastes like mild seawater. (How will you know? Take a little water with a spoon and taste a drop of it.) Layer a baking sheet with a kitchen towel. Add the cauliflower steaks to the boiling water and cook until they are slightly tender when pierced with the tip of a knife, 6 to 8 minutes. Use a large slotted spoon or spatula to carefully transfer the steaks to the baking sheet to drain.

3. In a container large enough to fit the cauliflower snugly, whisk the coconut milk together with the coriander, red pepper flakes and a generous pinch of salt. Submerge the steaks in the coconut milk marinade and refrigerate for at least 2 hours and up to 24 hours.

4. For the vinaigrette: Whisk together the lemon juice, mustard and vinegar in a medium bowl. Slowly whisk in the olive oil. Set aside.

5. For the gremolata: Combine the parsley, lemon zest and garlic in a small bowl. Set aside.

6. Finish the cauliflower: Preheat the oven to 375 degrees F.

7. Remove the cauliflower steaks from the coconut milk marinade and arrange them in a single layer on a baking sheet. Season with salt. Place in the oven and cook until tender, 10 to 15 minutes. Heat the broiler and place the cauliflower under the broiler for a few minutes, until the top chars. Transfer the steaks to a serving platter (or individual plates) and drizzle liberally with all of the vinaigrette. Top with all of the gremolata. Add a pinch more salt if desired. Serve immediately.

Yield: 8 to 10 servings

LINNELL’S NOTES:
1. Instead of cutting the cauliflowers into steaks, I cut them into large florets instead. I thought this would be more attractive and feed more people.

2. Don’t overcook the florets in step 2. Because I cut the cauliflowers into florets instead of steaks, I boiled them for only 5 minutes. To better preserve the cauliflower’s nutrients, I will try steaming the florets the next time.

3. Place florets with stems up in a 9 x 13-inch pan to marinate, spooning marinade over them to coat all nooks and crannies. After one hour, I flipped them over so they were stem down and spooned the marinade in the pan over them. I let them marinate this way for another hour.

4. The gremolata adds an amazing fresh flavor to this dish, so don’t even think of not using it.

Enjoy!

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Java-Style Cauliflower Salad Like an artist’s blank canvas, cauliflower’s subtle flavor provides the perfect background to let dynamic flavors shine. Cauliflower is rich in nutrients, low in calories, and high in fiber, so by adding the bright and zesty flavors of coconut, lime, cilantro, and cayenne pepper, you’ve got a winning combination. In addition, this cauliflower salad can be served hot or at room temperature which makes it a great make-ahead dish.

Java-Style Cauliflower Salad
Adapted from Living Low-Carb by Fran McCollough

Salad Ingredients:
1 medium head cauliflower, cut into small florets
Half a small red bell pepper, cored, seeded, and diced
2 tablespoons chopped fresh cilantro
2 tablespoons shredded coconut

Dressing Ingredients:
1 garlic clove, chopped
4 teaspoons fresh lime juice
1 teaspoon dark brown sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
3/4 cup coconut cream

Directions:
1. Drop cauliflower florets into a large pot of well-salted boiling water. Boil just a few minutes, until barely tender. Drain and dry on a kitchen towel.
2. Dice the red pepper and set aside.
3. Wash and chop the cilantro and set aside.
4. Chop garlic and put in blender.
5. Add lime juice, brown sugar, cayenne pepper, salt and coconut cream to blender. Pulse until well-blended.
6. Pour dressing over the hot cauliflower. Toss well and transfer to a serving bowl, scattering the red pepper, cilantro, and coconut on top.
7. Toss before serving.

Serves 4

Linnell’s Notes:
1. Make sure the cauliflower florets are well-drained and reasonably dry before adding the dressing. If they still contain a lot of moisture, the dressing will become diluted and runny.
2. I had to rework the dressing recipe. The original recipe called for 1 cup of freshly-grated coconut and 4 tsp lime juice. There was just not enough liquid to make a dressing. I added some coconut cream I had in my pantry to make the dressing “flow.” The grated coconut became a topping, rather than part of the dressing.
3. Because of time constraints, I substituted shredded coconut in a bag instead of grating fresh coconut. Also, toasting the coconut first can bring out its flavor and give it more “crunch.” I will do this the next time I make this salad.
4. Adjust the seasonings to taste – more or less lime juice, sugar, cayenne pepper, and salt.
5. The cookbook author says, “Don’t be tempted to skip the tiny amount of brown sugar; it’s a secret ingredient that pulls everything together.”
6. The addition of coconut cream does not significantly raise the amount of carbohydrates in the recipe. The coconut cream has only 3 grams of carbohydrate per 1/3 cup.

Enjoy!

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