Posts Tagged ‘roasted cauliflower’

Unrecipe of the Week: The Salvage Operation

December 17, 2012


Last night, I finally got around to assessing the vegetable situation in my refrigerators. I tossed out an entire garbage bag filled with stalks of wilted Brussels sprouts, rotting greens and herbs; some too far gone to identify. I did manage to salvage some things, and set about using up what I could.

I roasted 2 large bunches of golden beets, and trimmed them up for salads.

I found 4 tiny heads of cauliflower, and a large head of garlic.
Inspired by a recipe I saw, I seized the opportunity to create a dish to put it good use. I pureed the cauliflower for a base on which to scatter sautéed bay scallops and roasted cauliflower florets. It was delicious, and surprisingly hearty.

Sautéed Bay Scallops with Cauliflower Two Ways:

For the cauliflower:
Separate cauliflower into florets and divide it in half.

For the roasted portion:

Toss the florets in olive oil, sea salt and a little black pepper and roast in a hot oven for about 20 -30 minutes until soft and golden brown. For the last 5-7 minutes of roasting, toss in some pignoli nuts.

For the pureed portion:

Boil the florets in water for about 20 minutes until soft. Add a little butter, salt and pepper, and puree until smooth.


For the scallops:

Heat some olive oil and a little butter in a pan until the butter is melted. Add 2 cloves of diced garlic and stir. Add the scallops to the pan in a single row and let them start to caramelize before turning them. You can do this in batches if necessary. Season the scallops with salt and pepper. Remove the scallops, and add a little white wine or lemon juice to deglaze the pan.

To assemble:

Place a large dollop of cauliflower puree on the plate.
Spoon the scallops over the puree. Sprinkle the roasted cauliflower and pignoli nuts around the scallops. Pour the remaining pan juices over the scallops. Garnish with finely chopped parsley or the fresh herbs of your choice.


Now, what to do with the 2 heads of cabbage I have left…

Unrecipe fo the Week:

July 3, 2012

I am craving vegetables these days, even more than ever. The markets are full of summer’s bounty, luring me in.  Although cauliflower is thought of as a winter vegetable, it is readily available year round.  It is a sturdy and versatile plant, capable of starring roles in soups, side dishes and even masquerades as mashed potatoes when boiled and pureed.

I like mine roasted, with a little olive oil, salt, pine nuts, and a dusting of parmesan cheese.

Roasted Cauliflower:

Clean cauliflower and break into florets. Toss with a little olive oil, and sprinkle with salt.

Place the florets in an oven proof pan or cookie sheet, and roast for about 25 minutes. Stir the cauliflower in the pan and toss in the pine-nuts. Roast for another 15 minutes or so, until the cauliflower is softened and slightly browned. Be careful not to let the nuts burn.

Sprinkle with parmesan cheese, and put back into the oven for a couple of minutes, until the cheese starts to melt.


photo: Glasshouse Images

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