Cauliflower Provencal Recipes

SCALLOPS PROVENCAL

Steps:

• If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
• In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.

CAULIFLOWER PROVENCAL

Steps:

• Place cauliflower in a shallow microwave dish, cover and cook on high for 6-8 minutes.
• To make sauce, in a microwave-safe jug combine oil, garlic, onion, chili and anchovy if using.
• Cook on high for 3 minutes.
• Stir in tomatoes and juice, pepper, Worcestershire sauce and marjoram, Cook on high 2-3 minutes.
• Pour sauce over cauliflower; sprinkle with cheese and cook on high for 1 minute.

CAULIFLOWER PROVENCALE

Steps:

• Boil or (preferably) steam Cauliflower until barely done- still slightly crunchy.
• In a separate pan fry finely chopped onion on medium heat for 4 or 5 minutes adding minced or finely chopped Garlic halfway through.
• When soft but not brown add tomato (do not break up too much)& other ingredients.
• simmer gently for 3 or 4 minutes.
• Adjust seasoning.
• Mix Cauliflower and sauce and serve.

CAULIFLOWER ALLA PARMIGIANA

Steps:

• Heat oven to 425 degrees F. Butter a 10x8-inch oval baking dish or a dish of equivalent size.
• Bring a large pot of generously salted water to a boil. Add the cauliflower, and boil until slightly softened but still retaining some crispness, about 3 minutes. Drain well, and then slice them lengthwise so the stems are about 1/4 inch thick.
• Arrange the slices, overlapping them tightly, in the prepared baking dish. Season with salt and several grinds of black pepper; dot with thin slices of the butter. Sprinkle with the cheese and bread crumbs.
• Bake uncovered until lightly browned on top, about 30 minutes. Serve hot.

MEDITERRANEAN CAULIFLOWER

Steps:

• In a 6-qt. stockpot, place a steamer basket over 1 in. of water. Place cauliflower in basket. Bring to a boil. Reduce heat; steam, covered, until crisp-tender, 4-6 minutes. Drain and return to pan., Stir in tomatoes, olives, onions, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, until cauliflower is tender and tomatoes are heated through, 3-5 minutes. Sprinkle with feta cheese before serving.