Cauliflower Provencale Recipes

CAULIFLOWER RECIPES: ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 425°F and line a large baking sheet with parchment paper. Break the cauliflower into bite-sized florets. Toss with olive oil, salt, and pepper and spread evenly onto the baking sheet. Roast for 25 to 30 minutes or until browned around the edges.
• Season to taste with more salt and pepper and toss with lemon zest and parsley. Or keep it plain and use it in any recipe that calls for roasted cauliflower.

QUICK EASY PROVENCAL SAUCE

Steps:

• finely chop the garlic, and slice the onions. Add to a pan and sweat.
• Add the tomatos, white wine and mixed herbs and simmer until a sauce consistancy
• For a reallly fine sauce just put through a blender. But it is best left chunky for pasta sauce

CAULIFLOWER PROVENCALE

Steps:

• Boil or (preferably) steam Cauliflower until barely done- still slightly crunchy.
• In a separate pan fry finely chopped onion on medium heat for 4 or 5 minutes adding minced or finely chopped Garlic halfway through.
• When soft but not brown add tomato (do not break up too much)& other ingredients.
• simmer gently for 3 or 4 minutes.
• Adjust seasoning.
• Mix Cauliflower and sauce and serve.

CAULIFLOWER PROVENCAL

Steps:

• Place cauliflower in a shallow microwave dish, cover and cook on high for 6-8 minutes.
• To make sauce, in a microwave-safe jug combine oil, garlic, onion, chili and anchovy if using.
• Cook on high for 3 minutes.
• Stir in tomatoes and juice, pepper, Worcestershire sauce and marjoram, Cook on high 2-3 minutes.
• Pour sauce over cauliflower; sprinkle with cheese and cook on high for 1 minute.

SEARED SEA SCALLOPS AND CAULIFLOWER PURéE

Steps:

• Heat the oven to 375°F and place the bacon on a tray lined with baking parchment.
• Bake for about 15 minutes until very crispy. If your bacon is quite fatty, you may need to drain the fat halfway through. Reserve on kitchen paper towel.
• Place the cauliflower into a saucepan with enough milk to just cover it.
• Bring the milk to a boil and simmer on a low heat for about 10 minutes or until the cauliflower is soft. Leave to cool.
• Purée the mixture until smooth. Sieve for extra smoothness.
• Place back into the saucepan to reheat.
• Season liberally with salt and pepper to taste.
• Pat the scallops dry with kitchen paper. This is the key to allow them to become crispy.
• Place a frying pan on medium-high heat and add a generous tablespoon of butter.
• Allow the butter to melt and the pan to get hot.
• Fry the scallops for 1-2 minutes on each side depending on the size. The scallops above are quite large so they were 2 minutes each side. You may need to do this in batches depending on the size of your frying pan.
• Season the scallops with salt and pepper while in the pan.
• Squeeze the bacon in the paper towel into create little bits.
• Chop the parsley.
• Dish out the reheated cauliflower purée to just cover the bottom of your plate. Next, place the scallops on the plate with the garnish. It helps if you have an extra pair of hands to assist with this step.
• Drizzle with good quality olive oil and serve with crisp white wine.