2 tablespoons butter
1 large onion, chopped
4 cloves garlic, minced
2 large potatoes, peeled and cubed
2 carrots, chopped
2 (14.5 ounce) cans chicken broth (substitute vegetable if you wish)
1 head cauliflower, chopped
1 cup milk
1 teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon ground nutmeg
1 tablespoon dry sherry (optional)
1 tablespoon chopped fresh parsley or scallions
1. In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat.
2. Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Serve garnished with parsley or scallions.
⅓ cup olive oil
¼ cup kosher salt
3 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1 tablespoon crushed red pepper flakes
1 tablespoon sugar
1 bay leaf
1 head cauliflower, leaves removed
Makes 3 cups
1 large head of cauliflower, cut into small florets
Olive oil spray*
½ teaspoon garlic salt
1 to 2 tablespoons grated Cheddar cheese
Serves 4 to 6
1 large cauliflower head, trimmed of leaves and rinsed
1 – 1¼ cup of heavy cream
¼ cup dry white wine
2 tablespoons of finely minced shallots
1 teaspoon ground nutmeg
1 teaspoon salt
½ teaspoon white pepper
1 – 1½ cups aged Parmesan cheese, shredded works better than grated.
Recipe by Anna Gill
Makes approximately 2 quarts
5 cups white distilled or white malt vinegar
2 inch cinnamon stick
12 whole cloves
4 blades of mace
15 whole grains allspice
1 large head cauliflower, washed and cut into florets
¾ cup pickling or fine grain kosher salt
10 cups water
1. Place the vinegar in a ceramic or glass bowl over a saucepan of cold water. Cover the bowl with a plate and bring the water to a boil.
2. Remove the saucepan from the heat, add the spices and allow the vinegar to steep for about 2 hours.
3. Strain the flavored vinegar and put it in a glass container or bottle .
4. Make the brine by adding the salt to the cold water in a large bowl
5. Place the prepared cauliflower in brine bowl.
6. Place a plate on top of the cauliflower to keep it submerged in the brine.
7. Cover with a clean linen towel or cloth and put aside for 24 hours.
8. Drain the cauliflower thoroughly and pack it into clean jars.
9. Pour the spiced vinegar over the cauliflower, topping it off with ½ inch of spiced vinegar.
10. Seal the jars tightly.
11. Store in a cool dark place for 2 weeks before using.
Recipe by Anna Gill
1 large tightly packed head of white cauliflower
Or 2 small heads of orange, green or purple cauliflower
¼ to ½ teaspoon saffron threads
2 tablespoons very hot water
4 tablespoons extra light olive oil
½ teaspoon sea salt
½ teaspoon freshly ground pepper
A small sealable jar
1. Prepare grill at a medium high heat.
2. Slice the cauliflower in large slab-like slices. For an average large white head, the end slices should be about 2 inches thick to keep the flower attached to the stem. The balance of the head can be cut into 1 to 1½ inch slices. The colored cauliflower is frequently larger. The trick is to keep a bit of the stem attached to the slice to hold it together. Set aside.
3. Place the saffron on a paper towel and carefully roll the saffron inside the paper towel to crumble it into as close to dust as you can manage.
4. Place the hot water in the jar.
5. Dissolve the saffron threads in the hot water by shaking vigorously.
6. Add the olive oil, salt and pepper to the jar. Shake again until all is well mixed.
7. Brush both sides of the cauliflower with the mixture.
8. Grill for 6 to 8 minutes per side. Brush several times with the remaining solution. Adjust timing for small heads and thinner slices.
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