Red Goose GardensCauliflower and Ham Gratin
Adapted from Bert Green's Greene on Greens
11/2 to 2 lb cauliflower, leaves trimmed and core removed
4 T unsalted butter
1 large shallot, minced
1/3 lb cooked ham, diced
1 T Madeira
3 T all-purpose flour
11/2 cups hot chicken stock
1/4 tsp nutmeg
salt and pepper
2/3 cup grated Jarlsberg cheese
(1 cup frozen peas, defrosted)
1. Preheat oven to 350. Cook cauliflower in 3 qts boiling water until just tender. Rinse under cold running water and drain well. Cut or break the cauliflower into florets. Set aside.
2. Melt 1 Tablespoon of the butter in a skillet over medium heat. Add the shallot and cook 1 minute. Add the chopped ham and cook until lightly browned. Sprinkle with the Madiera. Cook, stirring constantly, until all the liquid has evaporated. Add defrosted peas, if using. Remove from heat and set aside.
3. Melt the remaining 3 Tablespoons of butter in a saucepan over medium-low heat. Stir in the flour. Cook, stirring constantly, 2 minutes. Whisk in the hot stock. Cook until thick. Add the nutmeg and seasoning to taste.
4. Place half the cauliflower in a well-buttered 2-quart soufflé dish or casserole. Spoon the ham mixture evenly over the top. Spoon half the sauce over that and sprinkle with half of the cheese. Repeat the layers of cauliflower, sauce, and cheese. Bake in the oven until bubbly, about 20 minutes. Let stand 5 minutes before serving.
Roasted Curried Cauliflower
Bon Appétit, September
12 cups cauliflower florets (from about 4 pounds cauliflower)
1 large onion, peeled, quartered
1 teaspoon coriander seeds
1 teaspoon cumin seeds
3/4 cup olive oil
1/2 cup red wine vinegar
3 1/2 teaspoons curry powder
1 tablespoon Hungarian hot paprika
1 3/4 teaspoons salt
1/4 cup chopped fresh cilantro
1. Preheat oven to 450°F. Place cauliflower florets in large roasting pan. Pull apart onion quarters into separate layers; add to cauliflower. Stir coriander seeds and cumin seeds in small skillet over medium heat until slightly darkened, about 5 minutes. Crush coarsely in mortar with pestle. Place seeds in medium bowl. Whisk in oil, vinegar, curry powder, paprika, and salt. Pour dressing over vegetables; toss to coat. Spread vegetables in single layer. Sprinkle with pepper.
2. Roast vegetables until tender, stirring occasionally, about 35 minutes.
Whole Wheat Pasta with Cauliflower, Walnuts, and Ricotta Salata
From Chez Panisse Vegetables by Alice Waters
2 heads cauliflower
1 medium onion
4 cloves garlic
1 pound whole wheat pasta
extra-virgin olive oil
salt and pepper
1 pinch red pepper flakes
white wine vinegar
½ lemon
½ cup toasted walnuts
4 ounces ricotta salata or feta cheese
1. Put a large pot of water on to boil. Cut the cauliflower into small flowerets. Peel the onion and slice it very thin. Peel and finely chop the garlic. Put the pasta on to cook.
2. Sauté the cauliflower in olive oil in a large sauté pan. When the cauliflower begins to soften, season with salt and pepper and add the sliced onion and red pepper flakes. Sauté over medium to high heat until the vegetables are brown and tender. The cauliflower should still be slightly crunchy and should not taste steamed.
3. Add the garlic and remove from the heat, tossing and stirring so the garlic doesn't burn; if it starts to brown, add a splash of water. Add few drops each of vinegar and lemon juice and the toasted walnuts. Taste and correct the seasoning.
4. When the pasta is done, drain and add to the cauliflower, adding enough extra-virgin olive oil to coat the pasta thoroughly, toss together, and serve, with the cheese crumbled over the dish.
