Fried Cauliflower Sandwich, food52

2014-0923_fried-cauliflower-sandwich-010

  • 1/2 head cauliflower
  • cups lacinato kale (or similar)
  • cloves garlic
  • tablespoons olive oil (approximately)
  • Salt, to taste
  • ciabatta rolls (or similar good, crusty white bread)
  • tablespoons pickled banana pepper rings
  • slices provolone cheese
  1. Trim the cauliflower, leaving the core intact, and cut into 1/4-inch slices (don’t worry if they don’t stay perfectly intact — as long as the have a relatively “flat” side they should brown up nicely). Set aside.
  2. Slice the kale into thin ribbons and peel and mince the garlic. Set aside.
  3. Pour enough oil in a heavy fry pan so that it completely coats the pan’s bottom and will slightly edge up the sides of the cauliflower pieces when you add them. Heat the oil over medium-high heat. When it’s very hot, add the cauliflower slices and let them sizzle, untouched, for 4 to 5 minutes (you may need to adjust heat so that they cook long enough to get brown and cook through). Flip the slices and cook them for another 3 to 4 minutes. Remove to a plate and sprinkle with a little salt.
  4. Turn off the heat and add the kale and garlic to pan. Cook in the residual pan heat for a minute or two until the greens are wilted, then scrape onto a plate.
  5. Turn the oven broiler on. Split and toast the ciabatta rolls. Take the two bottom halves and layer on the fried cauliflower slices, then the greens, and lastly, the peppers. Top with 2 slices of cheese and broil in oven just until melted. Top with the other ciabatta halves and enjoy.
  6. Note: I highly recommend using a cast-iron skillet if you have one. If you don’t, they cost about $12 at your local hardware store. Otherwise, choose a very heavy pan so you get a nice crust on the cauliflower.  Makes 2 sandwiches

 

Cauliflower Patties from food52

  • cauliflowerlarge cauliflower (washed & trimmed into bite size pieces)
  • 3 to 4 shallots, peeled and chopped
  • 2 to 3 small garlic cloves (peeled and finely chopped)
  • 3 to 4 large organic eggs
  • Fresh italian flat leaf parsley
  • 1/2 cup to 3/4 cup grated Romano cheese
  • 1/2 cup shredded low moisture mozzarella
  • 1/4 to 1/2 cup (or more if needed) unbleached baking flour
  • 1/4 to 1/2 cup (or more if needed) whole milk
  • Salt and pepper to taste
  • Light olive oil (for cooking
  • Place a large stockpot filled with water to boil on the stove top. Once it comes to a full boil, add the prepared cauliflower and cook until tender, but not too mushy. Drain and rinse with cold water, set aside to cool.
  • Saute the shallots and garlic in olive oil until soft and fragrant; do not brown. Remove from heat and set aside.
  • Break the cooked cauliflower pieces down into very small pieces using your hands or a knife. The cauliflower needs to be solid enough to taste and create texture, but not so large as to not allow the patties to cook properly.
  • Add the eggs, cooked shallots and garlic to the bowl of cauliflower and season with salt and pepper to taste. Mix this well and add some flour and milk to begin creating a batter-like consistency (start with 1/4 cup of each and add more as needed; adjust to get the desired consistency.)
  • Add the grated cheese, shredded mozzarella and chopped fresh parsley to the mix and blend well until combined. Again, test the thickness here and adjust accordingly adding flour and milk until you are satisfied.
  • NOTE: The mixture for these patties is a bit of trial and error as it needs to resemble a very thick pancake batter without being too dry or worse, too thin and runny.
  • Heat a large non-stick skillet to medium-high heat and add drizzle of the light olive oil and test the mixture by spooning a small pattie into the skillet and watch how it cooks and holds its shape.
  • Use your spatula to press and form the pattie in the skillet as it cooks to make sure it maintains shape and cooks through. Adjust your heat and resist the urge to flip too soon, allow the pattie to cook until light golden brown (about 3-4 minutes each side depending on your stove) before you flip them.
  • Continue forming and cooking the patties, adding more light olive oil as you go. Remove the cooked patties to a large flat platter to cool (do not overlap them until cooled.) Taste the first patties and adjust your salt and pepper seasoning for the remaining batter, if needed.
  • I love to serve these after letting them cool as they are much more flavorful at room temperature. These are the ideal hostess side dish (plan to make these during the upcoming holidays) that you can make ahead.
  • Store them in a sealed container in the refrigerator and simply deliver them to your host and let them come back to room temperature before serving.  Serves about 4 to 6

 

Roasted Cauliflower Melt, Jeff Mauro

Cauliflower:
1/4 cup olive oil
2 teaspoons ground mustard seeds
2 teaspoons smoked paprika
Kosher salt and pepper
1 head cauliflower, stemmed and cut into 1/2-inch cross sections

Honey Mustard:
1/4 cup yellow mustard
1 tablespoon honey
1 tablespoon stone ground mustard
Kosher salt and pepper

Sandwich Build:
4 tablespoons salted butter, room temperature
2 sheets lavash, quartered to yield 8 small sheets, 4 1/4- by 5 3/4-inches
8 ounces butterkase cheese, shredded
2 ripe pears, sliced thin

Radish and Watercress Salad:
4 cups watercress
2 tablespoons fresh chopped dill
5 radishes, sliced thin
1/2 lemon, juiced
Olive oil
Kosher salt and pepper

For the cauliflower: Preheat the oven to 450 degrees F. In a small bowl, whisk together the oil, mustard, paprika and some salt and pepper Brush the cauliflower sections with the spice oil. Place flat on a sheet tray and roast for 10 minutes. Carefully flip the cauliflower and return to oven and roast until golden, another 10 to 12 minutes.

For the mustard: Meanwhile, mix together in a small bowl the yellow mustard, honey and stone ground mustard. Season with salt and pepper. Set aside.

For the sandwich build: Add the butter to griddle over medium-low heat. In between two pieces of lavash, spread some honey mustard, layer shredded butterkase, a portion of cauliflower, pears and finally more shredded cheese. Place the sandwich on the griddle, covering with a metal bowl. Cook until golden and crisp on the outside and gooey in the middle, 4 to 5 minutes per side.

For the salad: Mix the watercress, dill and radishes together, and toss with the lemon juice and some olive oil. Season with salt and pepper and serve on the side of the cauliflower melt

One Pot Curried Cauliflower Rice


from Everyday Food and Evil Chef Mom
4 teaspoons vegetable oil
1 large head cauliflower, cored and cut into 1 1/2 pieces
salt and pepper
1 medium yellow onion, diced small
2 cups of basmati rice
4 teaspoons curry powder
1 can (15.5 ounces) chickpeas, rinsed and drained-I PREFER 1 c peas
2 3/4 cups vegetable broth
1/2 cup heavy cream, I used coconut milk
chopped cilantro

Preheat oven to 400 degrees. In a Dutch oven or other heavy pot, heat 2 teaspoons oil over medium high. Add cauliflower and cook, stirring frequently, until browned in spots. This might need to be done in batches.

Transfer to a plate and season with salt and pepper. Add 2 teaspoons of oil and onions to pot; cook, stirring occasionally , until onion is translucent, 5 minutes. Add rice, curry powder, and chickpeas and season with salt and pepper. Cook, stirring constantly, until rice is coated, about 2 minutes. Add broth and cream and bring to a boil. Scatter cauliflower over the top (do not stir to combine) Cover and bake until rice is tender and liquid is absorbed, 15 minutes. Let cool for 10 minutes before serving. Sprinkle with cilantro before serving.