Cauliflower With Almonds And Brown Butter Recipes

Steps:

• Preheat oven to 450 degrees F (425 degrees F, if using convection). Cut the stem off the cauliflower as close to the florets as possible to provide a flat base for roasting. Remove and discard any green leaves. Place the cauliflower in a cast-iron skillet and rub oil all over the surface. Place in the oven and roast, 30 minutes.
• Remove from the oven; the cauliflower should be light brown and slightly softened. Use your hands to carefully mash the softened butter onto the top of the cauliflower. Place back into the oven for 10 minutes.
• Remove from the oven. Tilt the skillet to pool the brown butter at one end, then use a spoon to thoroughly baste the cauliflower. Test for doneness by inserting a sharp knife into the center: the cauliflower should be completely tender with no resistance. If it needs a bit more time in the oven, baste one final time and place back in the oven for 10 more minutes.
• Remove from the oven, baste again, and test for doneness. Sprinkle with a generous pinch of salt and serve whole or cut into wedges.

Steps:

• Heat 1 cup of the oil in a medium saucepan over low heat. Add the apple, onion and lemongrass, sweating until translucent, without caramelizing, about 5 minutes. Add the curry powder, and lightly toast with the vegetables for 2 minutes.
• Add the remaining oil and the makrut lime leaf and heat the oil to 160 degrees.
• Remove from the heat, cover and steep for 20 minutes. Strain through a coffee filter. Makes 2 cups.
• Place the butter in a medium saucepan over medium heat. Simmer for about 40 minutes. At this point, the butter should be clear and a light caramel color.
• Continue to simmer the butter, and whisk vigorously until the color is walnut brown. Place the thyme and garlic in a chinois lined with cheesecloth. Strain the Brown Butter over the thyme and garlic. Makes 1 1/2 cups.
• Slice 4 cross sections of the cauliflower, each 3/8 inch thick. The cross sections should have the florets intact.
• Cut each slice in half lengthwise, yielding 8 pieces. Reserve the remainder of the cauliflower to use in the Cauliflower Purée (see below).
• To roast the cauliflower, preheat oven to 300 degrees. Heat 2 large oven-safe sauté pans over high heat and divide the Curry Oil and Brown Butter between the 2 pans. Place 4 pieces of cauliflower in each pan and lower the heat to medium.
• Sear the cauliflower for about 4 minutes on each side so that both sides are evenly browned, continuously basting the cauliflower with the hot Curry Oil and Brown Butter. Transfer the 2 pans to the oven and roast until the cauliflower is cooked through and dark golden brown, about 10 minutes. Season with the salt.
• Slice 4 cross sections of the cauliflower, each 3/8 inch thick. The cross sections should have the florets intact.
• Use a 1 1/4-inch ring cutter to punch out 16 cauliflower rounds from the slices that include florets and stem. Trim 16 florets from the remaining cauliflower. Save all other trim for the Cauliflower Purée and the Cauliflower Couscous (see below).
• Place the rounds and 2 tablespoons Curry Oil, 2 tablespoons Brown Butter and 1/2 teaspoon salt in a sous vide bag and vacuum-seal.
• Place the cauliflower florets and the remaining 2 tablespoons Curry Oil, 2 tablespoons Brown Butter and 1/2 teaspoon salt in another sous vide bag and vacuum-seal.
• Steam the bags of cauliflower in a combination steam oven at 185 degrees for 20 minutes, until tender. Transfer to a bowl of ice water.
• Finely chop the cauliflower trim so that it resembles the size and texture of couscous.
• Place in a small mixing bowl and season with the Brown Butter, lemon juice and salt. Refrigerate until ready to use.
• In a medium straight-sided sauté pan, heat the canola oil over medium heat. Add the apple and shallots and sweat until translucent, without caramelizing, about 10 minutes.
• Add the curry powder, star anise and peppercorns, and toast with the apples and shallots for 1 minute.
• Deglaze the pan with the port and reduce until the pan is almost dry.
• Add 2 cups water and the makrut lime leaf and bring to a boil. Remove from the heat and steep for 10 minutes. Season with the salt.
• Place the golden raisins in a heatproof container. Strain the hot liquid over the raisins. Cool to room temperature. Keep the raisins in their liquid until ready to serve.
• In a large saucepan, heat the canola oil over medium heat. Add the carrots, onion and ginger and sweat the vegetables until the carrots are fork-tender, about 15 minutes.
• Add the curry powder and toast for 1 minute.
• Deglaze the pan with the white wine and reduce until almost dry.
• Add the tomatoes, cooking until they are almost dry, about 3 minutes.
• Meanwhile, in a small sauté pan, toast the coriander and cumin until fragrant, about 2 minutes. Add the toasted spices and stock to the vegetables and bring to a slow simmer. Simmer for 45 minutes.
• Strain the sauce and reduce it to 1 1/2 cups. Season with salt and chill over ice.
• Place the cauliflower in a large saucepan and cover with the half-and-half. Bring the mixture to a boil over medium-high heat and reduce the heat to low. Simmer the cauliflower until tender, about 25 minutes.
• Drain the cauliflower, reserving the liquid. Purée in a blender, adding the cooking liquid, 1 tablespoon at a time, until the purée is smooth but not too loose. You should need about 4 tablespoons of liquid.
• Blend in the Brown Butter and season with the salt. Pass through a fine-mesh tamis and cool over an ice bath, stirring constantly to quicken the cooling process and to prevent a film from forming on the purée. Makes 2 cups.
• Place the raisins in a bowl. Pour hot water over the raisins and bloom at room temperature until they are soft, 2 hours. Drain, discarding the water.
• Purée in a blender until smooth, slowly incorporating the Curry Oil with the blender running. Season with the salt. Makes 2 cups.
• In 3 small pots over low heat, reheat the Cauliflower Purée, Curry Raisin Purée and Carrot Curry Sauce. Add the Curry Oil to the Carrot Curry Sauce.
• Open the bags of Sous Vide Cauliflower, pour off the liquid, and reserve it. Using 2 medium sauté pans, heat 1 tablespoon of the vegetable stock in each over medium heat and add equal amounts of the cooking liquid from the Sous Vide Cauliflower. Bring to a simmer, and add the cauliflower discs to one pan and the florets to the other. Add 1 tablespoon butter to each pan and reduce to glaze, about 2 to 3 minutes. Season with salt to taste.
• Spoon Cauliflower Purée and Curry Raisin Purée on a plate. Place a Roasted Cauliflower cross section on top of the purées. Arrange 2 cauliflower rounds, 2 cauliflower florets, 3 Curried Raisins, 4 Dehydrated Grapes, 4 Marcona almonds and a spoonful of Cauliflower Couscous around the Roasted Cauliflower. Finish the plate with 1 tablespoon Carrot Curry Sauce, a dusting of Madras curry powder and 2 sprigs celery leaves. Repeat with the remaining ingredients.

Steps:

• Preheat oven to 400°. Cut stem ends off unpeeled garlic cloves. Wrap cloves in a piece of foil. Bake 25-30 minutes or until cloves are soft. Unwrap and cool to room temperature. Squeeze garlic from skins. Mash with a fork., Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Remove from heat., Place cauliflower in a greased 15x10x1-in. baking pan. Drizzle with browned butter; sprinkle with salt and pepper. Toss to coat. Roast 15-20 minutes or until cauliflower is golden brown and tender., Transfer to a bowl. Add remaining ingredients and roasted garlic; toss to combine.

Steps:

• Heat the oven while you prepare the cauliflower: Place a heavy oven-proof skillet (a cast-iron skillet looks very nice) or a baking sheet in the oven and turn the heat to 375 degrees. Place a small pan of hot water on the floor of the oven, to create steam.
• Break off and discard the outer leaves from the cauliflower. Cut off the bottom of the stem, and then use the tip of a small, sharp knife to cut off the leaves close to the stem. Carefully cut out the hard core of the cauliflower, near the bottom. Leave the main stem intact and make sure not to cut through any of the florets.
• Rinse the cauliflower (leave the water clinging to the outside) and place on a work surface, core side up. Drizzle with olive oil and use your hands to rub over the cauliflower until evenly coated. Sprinkle with salt.
• Place the cauliflower on the hot pan in the oven, core side down, and cook until very tender all the way through when pierced with a knife, at least 1 hour or up to 2 hours. During the cooking, baste 2 or 3 times with more olive oil. It should brown nicely. If you have a convection feature, use it toward the end of baking to brown the crust.
• Make the sauce: In a small frying pan, toast nuts over low heat, shaking often, just until golden and fragrant. Set aside to cool.
• Soak anchovies, if using, for 5 minutes in cool water. Rinse and set aside on paper towels.
• In a food processor, combine almonds, anchovies, garlic and butter and pulse until smooth. Mix in oil, then vinegar. Mix in herbs and red pepper flakes, if using. Season to taste with salt and pepper. Set aside.
• When cauliflower is tender, remove from the oven. (If desired, run it briefly under the broiler first to brown the surface; there is no need to do this if you used convection.)
• Serve cauliflower in the skillet or from a serving plate. Cut into wedges and spoon sauce around each wedge.

Steps:

• Put some water in a large steamer, and bring to a boil. Add cauliflower, and steam until tender but still slightly crisp, about 5 to 7 minutes. Remove from steamer, and pour into a large serving bowl.
• In a small pan, melt butter with a large pinch of salt over medium-low heat. When foam has subsided and butter has simmered for a minute or two, add almonds and continue cooking until butter begins to smell nutty and toasty and almonds are golden brown. Pour nuts and butter over cauliflower, and toss to coat. Season with salt, and toss again. Serve.

Steps:

• Bring a large pot of salted water to a boil. Add the cauliflower and cook until tender, about 5 minutes. Drain in a colander in the sink.
• Meanwhile, heat a large skillet over medium-high heat. Add the butter, and move the pan in a circular motion as it melts. When the butter's foam begins to subside, after a couple minutes, add the breadcrumbs. Continue cooking and swirling the skillet, until the butter begins to brown, about 30 seconds more. Remove the pan from the heat and stir in the lemon juice to stop the cooking.
• Add the cauliflower and parsley to the skillet, season with salt and pepper, and toss until evenly coated with the brown butter. Warm over medium heat if needed. Transfer to a serving platter and serve immediately.

Steps:

• Put some water in a large steamer and bring to a boil.
• Add cauliflower, and steam until tender but still slightly crisp, about 5-7 minutes.
• Remove from steamer; pour into large serving bowl.
• In a small saucepan, melt butter with a large pinch of salt over medium-low heat.
• When foam has subsided and butter has simmered for a minute or two, add almonds and continue cooking until butter begins to smell nutty and toasty and almonds are golden brown.
• Pour nuts and butter over cauliflower and toss to coat.
• Season with salt and toss again.
• Serve.

Steps:

• Bring broth, water, and thyme sprigs to a bare simmer in a medium saucepan.
• Meanwhile, heat butter and 1 tablespoon oil in a 4-quart heavy saucepan over medium-high heat until foam subsides, then sauté cauliflower with 1/4 teaspoon salt until crisp-tender and golden brown, about 6 minutes. Add thyme leaves and sauté 1 minute. Transfer to a bowl.
• Add remaining tablespoon oil to pan, then add rice and cook, stirring constantly, 1 minute. Add wine and simmer briskly, stirring, until wine has been absorbed, about 1 minute. Add 1/2 cup hot broth and briskly simmer, stirring, until broth has been absorbed. Continue simmering and adding hot broth, about 1/2 cup at a time, stirring constantly and waiting until each addition has been absorbed before adding the next, until rice is just tender and looks creamy, 18 to 22 minutes. (There will be leftover broth.)
• Stir in cauliflower, Brie, and salt and pepper to taste. Thin with some of remaining broth if desired. Serve topped with almonds.

Steps:

• Preheat oven to 350 degrees. Cut cauliflower from top to bottom in 1-inch slices. Place a large ovenproof skillet over low heat and add 1 tablespoon butter. When it has melted, add bread crumbs and toss until toasted and golden brown, about 3 minutes. Transfer crumbs to a plate and wipe out pan.
• Return pan to medium heat and add 1 teaspoon olive oil. Add almonds and toss until lightly browned, 2 to 3 minutes. Season lightly with salt and pepper to taste. Transfer almonds to a plate, let cool, and cut each almond into three pieces; set aside.
• Wipe out pan and return to medium heat. Add remaining 1 tablespoon olive oil and cauliflower slices. Sauté until lightly browned on both sides. Transfer pan to oven and roast until tender, about 12 minutes. Meanwhile, in a small saucepan over low heat, melt remaining 1/2 tablespoon butter and add raisins, vinegar and 1 tablespoon water. Simmer until raisins are plump and soft, about 5 minutes; drain and set aside. In a small bowl, combine almonds, capers, raisins, parsley, tarragon and chives. Season with salt and pepper and toss to mix.
• Arrange roasted cauliflower on a serving platter. Spoon almond-herb mixture evenly on top and sprinkle with toasted bread crumbs. Serve immediately.