Prudhommes Cajun Cauliflower In Garlic Sauce Recipes

Steps:

• Steps: Bring 1 quart of water to a boil in a large pot.
• Blanch the cauliflower just until tender-crisp, about 3 minutes.
• Drain well and set aside.
• Place the butter in a large skillet over high heat.
• As soon as the butter begins to sizzle, add the garlic.
• Cook, stirring almost constantly, until the garlic is thoroughly coated with butter, about 30 seconds.
• Add the cauliflower and cook, stirring occasionally, just until the cauliflower is slightly browned, about 4 minutes.
• Remove from the heat, stir in the pepper sauce, cilantro and Cajun spice blend, and mix gently but thoroughly.
• Serve immediately.

Steps:

• Combine onions, bell peppers and celery in a small bowl & set aside while you start the roux.
• In a heavy 2-quart saucepan (I prefer a castiron skillet), heat the oil over medium-low heat to about 250°. With a metal whisk, whisk in the flour a little at a time until smooth.
• Continue cooking, whisking constantly, until roux is light brown, about 2 to 3 minutes. be careful not to let the roux scorch or splash on you.
• Remove from heat and immediately stir in the vegetable mixture (with a spoon) as well as the red, white and black peppers.
• Return pan to high heat and cook about 2 minutes, stirring constantly (you're cooking the seasonings and vegetables in the light roux and the mixture should be pasty). Remove from heat.
• In a separate 2-quart saucepan, bring the stock/broth to boil. Add the roux mixture by spoonfuls to the boiling stock, stirring until dissolved between each addition.
• Bring mixture to a boil, then reduce heat to a simmer & cook until the sauce reduces to 3 1/2 cups (about 15 minutes).
• Skim any oil from the top and serve immediately.