And we all settled in for a nice winter’s lunch…. This recipe is from St. Francis restaurant in Phoenix.
- 2 tablespoons butter
- 2 large leeks (chopped into large chunks)
- 1 large onion, large dice
- Salt to taste
- 1 large head cauliflower, separated into florets (discard core) and rough chopped
- Water
- 1 cup cream
- 1 teaspoon fresh thyme, fresh, leaves picked
- 2 dashes Tabasco
- Salt to taste
- Cracked pepper to taste
- 1 lemon juiced, to taste
Sweat onion and leek in butter for 8-10 minutes. Season with salt.
Add cauliflower, and water to cover. Add thyme and cream. Cook until cauliflower smashes against side of pan about 15-20 minutes.
Puree, and you can pass through strainer if desired.
Add Tabasco and lemon juice. Season with salt and pepper.
Ideas for garnish:
Capers, re-hydrated golden raisins
Caper raisin emulsion
Three colored cauliflower small florets, blanched
Chives
Croutons
Serves 8
Resolve to eat more vegetables this year! This recipe will certainly help you do just that. Featured as an award winning healthy casserole in Better Homes and Gardens, this dish is delish.
- 8 ounces dried whole wheat penne pasta (2 3/4 cups)
- 2 1/2 cups cauliflower florets (1/2 medium head)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 2 medium carrots, sliced
- 1 stalk celery, chopped
- 12 ounces kale, stems removed, leaves torn (12 cups)
- 1/2 cup frozen peas
- 1/2 cup frozen whole kernel corn
- 2 tablespoons Parmesan cheese, finely shredded or grated
Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup fat-free milk
- 4 ounces extra-sharp cheddar cheese, shredded (1 cup)
Preheat oven to 350 degrees F. In a large Dutch oven cook pasta according to package directions; add cauliflower during the last 4 minutes of cooking. Drain; rinse. Set aside.
In the same Dutch oven cook onion and garlic in hot olive oil over medium heat for 2 minutes. Add carrots and celery; cook just until carrots are tender. Add kale; cook just until wilted. Stir in pasta mixture, peas, and corn.
For cheese sauce, in a small saucepan melt butter; stir in flour, salt, and pepper. Add milk all at once; cook and stir until thickened and bubbly. Reduce heat; add cheddar cheese. Cook and stir until melted.
Stir sauce into pasta and vegetables. Transfer to a 2 1/2-quart greased casserole. Bake, covered, for 35 minutes. Uncover; sprinkle with the Parmesan cheese. Bake 5 minutes more.
Makes 6 servings.
- 10 oz store bought cheese tortellini
- 2-3 tablespoons extra virgin olive oil, divided
- fine grain sea salt
- 1 yellow onion, thinly sliced
- 1 head of Califlower, sliced, and oven roasted
- 1/4 cup Parmesan cheese, freshly grated
- 1/2 bag or 2 handfuls of Arugula
- zest of one lemon
- 1/4 cup chives, minced
Heat the olive oil over medium heat in a skillet. Add the cauliflower and toss so they are coated with the oil. Sprinkle with the salt. Now cover the skillet and let the cauliflower cook through, this will take about three minutes. The water in the cauliflower will help steam and soften them. When the cauliflower is just cooked through ( not mushy or falling apart) remove the lid and give them a good toss. Turn up the heat to medium-high and stir every minute or so until the cauliflower looks golden and crispy. Add the garlic about halfway through the browning process if you like.
Into an extra-large pot of well-salted boiling water add the tortellini. After a few minutes, when the tortellini float and are cooked through, drain them and toss with one tablespoon of the olive oil. This prevents them from sticking together. Set aside.
To caramelize the onions, heat another tablespoon of the olive oil in a large thick-bottomed skillet with a pinch of salt. Cook over high heat, stirring occasionally, until the onions collapse and turn deep brown in color. You can do this ahead of time (or just before serving) - whatever you prefer. Remove from skillet and set aside.
Just before serving heat the remaining tablespoon of olive oil, again in a big skillet over high heat. Add the tortellinis. Stir in the onions, and then the arugula. Wait until the arugula begins to wilt, then stir in most of the cheese. Gently fold in the roasted cauliflower and lemon zest. Remove from heat.
Serve on a big platter garnished with chives and remaining Parmesan.
Serves 4
