The Most Voluptuous Cauliflower Recipes

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THE BEST CAULIFLOWER EVER



The Best Cauliflower Ever image

Provided by Daphne Brogdon

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 tablespoons olive oil
1/2 large head or 1 small head cauliflower, cut into florets
Salt and fresh ground pepper
3 cloves garlic, chopped
1 roasted red pepper, seeded and chopped
2 tablespoons soft tofu
1/2 teaspoon crushed red pepper flakes
2 tablespoons breadcrumbs
1 tablespoon sesame seeds

Steps:

  • Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Add the cauliflower florets and season with salt and pepper. Cook until the cauliflower begins to brown and soften, about 12 minutes, stirring every few minutes.
  • While the cauliflower is cooking, heat the remaining 1 tablespoon olive oil in a medium skillet over medium-low heat. Add the garlic and saute until softened, 1 minute. Add the roasted red pepper and saute for another few minutes, until heated through. Transfer to a blender or mini-chopper and blend. Add the tofu and some salt and pepper and puree until smooth.
  • Add the puree and the red pepper flakes to the cauliflower and cook for 1 minute. Stir in the breadcrumbs and sesame seeds and cook another minute. Transfer the cauliflower to a serving dish and serve.

THE MOST VOLUPTUOUS CAULIFLOWER



The Most Voluptuous Cauliflower image

Provided by Ruth Reichl

Categories     dinner, easy, quick, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 head cauliflower, cut into florets
2 tablespoons unsalted butter
1 1/4 cups heavy cream
1 1/2 cups grated Gruyere cheese
Salt and freshly ground black pepper
1/4 cup mascarpone cheese
1/2 cup grated Parmesan cheese

Steps:

  • Preheat the oven to 450 degrees. Place about half an inch of water in a pot fitted with a steaming basket, and bring the water to a boil over high heat. Add cauliflower, and steam until crisp-tender, 3 to 5 minutes.
  • In a medium heavy saucepan over low heat, heat the butter, cream and 1 cup of the Gruyere until bubbling. Season to taste with salt and pepper. Add the cauliflower, and heat for 2 minutes.
  • In a shallow 2-quart baking dish, spread the cauliflower, and sprinkle with the remaining Gruyere. Season with salt and pepper. Dot with mascarpone and sprinkle with Parmesan. Bake in the preheated oven for 1 minute. Increase heat to broil, or remove to separate broiler about 6 inches from heating element. Broil until surface is golden brown, 1 to 2 minutes. Serve immediately.

Nutrition Facts : @context http, Calories 652, UnsaturatedFat 19 grams, Carbohydrate 11 grams, Fat 58 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 35 grams, Sodium 685 milligrams, Sugar 5 grams, TransFat 0 grams

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