WHOLE ROASTED CAULIFLOWER WITH BLACK-GARLIC CRUMBLE AND PARSLEY-ANCHOVY BUTTER
The chef Sean Brock came up with this first course after making Craig Claiborne's Bagna Cauda. Instead of bathing the garlic and anchovy in the oil, Mr. Brock has you bathe a whole head of cauliflower in it. You use a ring mold to hold up the cauliflower in a sauté pan, then brown it by spooning over bubbling oil and butter - a process that's fun and a little hairy - and finish it in the oven. In place of garlic, you use fermented black garlic (which is soft and woodsy in flavor) and milk powder to make a "crumble." You slice the cauliflower into large slabs, like cross-sections of a tree, and top them with an anchovy butter and the crumble.
Provided by Amanda Hesser
Categories side dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the black-garlic crumble: place the butter, powdered milk and black garlic cloves in a medium saucepan over low heat and cook until the powdered milk is golden brown and nutty, 20 minutes. Strain the butter from the solids and reserve. Dry the solids on paper towels. Place the solids and garlic cloves in a food processor and pulse to combine until the garlic is evenly distributed. Dry on paper towels.
- Prepare the parsley-anchovy butter: Heat half the reserved brown butter with the fresh butter and mash in the anchovies. Season with salt, zest and juice. Fold in the parsley. Refrigerate until moldable. Using plastic wrap, form the butter into a log. Chill.
- Heat the oven to 375 degrees. Remove the leaves from the cauliflower, leaving 1 inch of stem intact. Place a ring mold or cookie cutter around the stem to keep the cauliflower upright. Place the cauliflower, oil and butter in a large sauté pan over medium heat. Season the cauliflower with salt. With a large spoon, continually pour the hot oil-butter mixture over the cauliflower, lowering the heat to medium-low if the fat begins to smoke. After about 20 minutes, once the outside is golden brown, place the pan in the oven and bake until just tender in the middle, 15 to 20 minutes. Keep warm.
- To serve: cut the warm cauliflower into 4 sections. Cut the butter log into 1/4-inch disks and place three slices on each section of cauliflower. Sprinkle with black-garlic crumble.
Nutrition Facts : @context http, Calories 781, UnsaturatedFat 40 grams, Carbohydrate 8 grams, Fat 84 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 40 grams, Sodium 472 milligrams, Sugar 2 grams, TransFat 2 grams
GARLIC WHOLE ROASTED CAULIFLOWER
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 450 degrees F. Trim the cauliflower: Cut the stem flush with the bottom. Cut a few slits into the core extending into the thick branches of the cauliflower (keep the florets intact). Put 3 thyme sprigs, the smashed garlic, bay leaves, coriander seeds and peppercorns on a square of cheesecloth and tie into a bundle. Combine 12 cups water, the celery, shallot, lemon zest, wine, sugar, 1/3 cup salt and the cheesecloth bundle in a pot large enough to submerge the cauliflower. Bring to a boil, whisking to dissolve the salt and sugar. Carefully add the cauliflower core-side down and cook until there is a slight resistance when pierced with a knife, about 15 minutes. (It's OK if the top of the cauliflower pops up during cooking.) Remove the cauliflower to a baking sheet.
- Meanwhile, make the garlic oil: Combine the remaining 3 thyme sprigs, the sliced garlic, olive oil, 1/2 teaspoon salt and a few grinds of pepper in a small saucepan. Cook over medium heat until the garlic starts browning, 3 to 5 minutes. Discard the thyme. Brush the cauliflower with half of the oil, leaving the sliced garlic behind.
- Roast the cauliflower until browned and tender, 30 to 40 minutes, brushing halfway through with the remaining garlic oil; reserve 1 teaspoon garlic oil and the sliced garlic.
- Transfer the cauliflower to a cutting board or platter using a spatula. Add the parsley to the reserved garlic oil and spoon over the cauliflower. Cut into wedges.
WHOLE ROASTED CAULIFLOWER WITH A PARSLEY SAUCE
Provided by The Culinary Chase
Time 1h10m
Yield 4 to 6
Number Of Ingredients 11
Steps:
- Preheat oven to 400f (200c). Grab a cooking vessel large enough to hold the cauliflower. Remove any manky-looking leaves and cut the stem off to help balance the vegetable. Place cauliflower in vessel and smother with olive oil (use your hands to massage it all over) followed by a generous grinding of sea salt and black pepper. Move to oven and roast 60 minutes or longer depending on how soft you like it. Allow the cauliflower to rest a few minutes before serving.
- While the cauliflower is roasting, make the sauce. In a small bowl combine all ingredients except olive oil. Slowly add olive oil while stirring until emulsified. Cut chunks of the cauliflower and distribute among plates. Drizzle with sauce and serve.
WHOLE ROASTED CAULIFLOWER WITH ANCHOVY SAUCE
Make this gloriously golden roasted cauliflower as an ideal dinner party main. Serve with buttery cauliflower leaves and an addictive anchovy sauce
Provided by jospizarro
Categories Main course
Time 1h20m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C/gas 6. Remove the leaves from the cauliflower and set aside to use later. Bring a large pan of salted water to the boil and blanch the cauliflower for 4-5 mins. Drain well.
- Put the cauliflower in a roasting tin and drizzle all over with olive oil. Season well and roast for 40-50 mins until tender and golden.
- Meanwhile, make the sauce. Drizzle a little oil in a pan and gently fry the shallots for 10 mins until softened. Add half the garlic and the chilli flakes and cook for a minute more. Add the anchovies and let them dissolve, then add the tomatoes and stock.
- Season and cook for 10-15 mins until the tomatoes have broken down. Add the cream and bubble for another minute.
- Heat the butter in a separate pan with the rest of the garlic and fry the cauliflower leaves with plenty of seasoning. Serve the cauliflower on the buttery leaves, with the anchovy sauce spooned over the top.
Nutrition Facts : Calories 254 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
WHOLE ROASTED CAULIFLOWER WITH A PARSLEY SAUCE RECIPE - (4.4/5)
Provided by TheCulinaryChase
Number Of Ingredients 11
Steps:
- Preheat oven to 400f (200c). Grab a cooking vessel large enough to hold the cauliflower. Remove any manky-looking leaves and cut the stem off to help balance the vegetable. Place cauliflower in vessel and smother with olive oil (use your hands to massage it all over) followed by a generous grinding of sea salt and black pepper. Move to oven and roast 60 minutes or longer depending on how soft you like it. Allow the cauliflower to rest a few minutes before serving. While the cauliflower is roasting, make the sauce. In a small bowl combine all ingredients except olive oil. Slowly add olive oil while stirring until emulsified. Cut chunks of the cauliflower and distribute among plates. Drizzle with sauce and serve. The Culinary Chase's Note: To make garlic paste, chop garlic cloves and add a pinch of sea salt. Using the flat side of a knife, push the salt into the garlic. Repeat push and scrape movements back over garlic and within seconds you'll see how the chopped garlic quickly turns into a paste. Scrape up with the knife and add to the dressing. Enjoy!
More about "whole roasted cauliflower with black garlic crumble and parsley anchovy butter recipes"
ROASTED CAULIFLOWER WITH PARSLEY-ANCHOVY BUTTER - NYT …
From cooking.nytimes.com
4/5 (22)Category Sauces And Gravies, Appetizer, Side DishCuisine ItalianTotal Time 1 hr 30 mins
- Make the black-garlic crumble: place the butter, powdered milk and black garlic cloves in a medium saucepan over low heat and cook until the powdered milk is golden brown and nutty, 20 minutes. Strain the butter from the solids and reserve. Dry the solids on paper towels. Place the solids and garlic cloves in a food processor and pulse to combine until the garlic is evenly distributed. Dry on paper towels.
- To serve: cut the warm cauliflower into 4 sections. Cut the butter log into ¼-inch disks and place three slices on each section of cauliflower. Sprinkle with black-garlic crumble.
BUTTERY BLACK GARLIC WHOLE ROASTED CAULIFLOWER - FOOD TO …
From kelliesfoodtoglow.com
Estimated Reading Time 7 mins
WHOLE ROASTED CAULIFLOWER RECIPE - PARMESAN & GARLIC
From wholesomeyum.com
5/5 (51)Calories 227 per servingCategory Side Dish
WHOLE ROASTED CAULIFLOWER RECIPE WITH BUTTER SAUCE
From eatwell101.com
GARLIC & HERB WHOLE ROASTED CAULIFLOWER - EVOLVING TABLE
From evolvingtable.com
WHOLE ROAST CAULIFLOWER WITH PARSLEY AND ANCHOVY …
From gourmettraveller.com.au
GARLIC AND PARSLEY ROASTED CAULIFLOWER - SARAH'S CUCINA …
From sarahscucinabella.com
ROASTED WHOLE CAULIFLOWER HEAD - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
WHOLE ROASTED CAULIFLOWER RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
WHOLE ROASTED CAULIFLOWER WITH A PARSLEY SAUCE
From haligonia.ca
WHOLE ROASTED CAULIFLOWER WITH TAHINI SAUCE
From feastingathome.com
10 BEST ROASTED WHOLE CAULIFLOWER RECIPES - YUMMLY
From yummly.com
WHOLE ROASTED CAULIFLOWER WITH BUTTER SAUCE - CILANTRO PARSLEY
From cilantroparsley.com
WHOLE ROASTED CAULIFLOWER WITH ANCHOVY BUTTER
From tastefrance.com
WHOLE ROASTED CAULIFLOWER WITH GARLIC & HERBS - CONNOISSEURUS VEG
From connoisseurusveg.com
GARLIC PARMESAN ROASTED CAULIFLOWER RECIPE - EATWELL101
From eatwell101.com
WHOLE ROASTED CAULIFLOWER, TOMATOES AND GARLIC - DELISH
From delish.com
ROAST WHOLE CAULIFLOWER, TAHINI, GARLIC BREADCRUMB, CRISP OUTER …
From everydaygourmet.tv
WHOLE ROASTED CAULIFLOWER WITH ROASTED GARLIC HERB SAUCE
From pompeian.com
ROASTED CAULIFLOWER WITH PARSLEY-ANCHOVY BUTTER
From diningandcooking.com
WHOLE ROASTED CAULIFLOWER WITH GARLIC PARMESAN BUTTER
From livenaturallymagazine.com
WHOLE ROASTED CAULIFLOWER WITH PARSLEY AND LEMON
From danishfoodlovers.com
WHOLE ROASTED CAULIFLOWER WITH GARLIC PARMESAN BUTTER
From traeger.com
WHOLE ROASTED CAULIFLOWER RECIPE - MOM ON TIMEOUT
From momontimeout.com
WHOLE ROASTED CAULIFLOWER WITH BLACK-GARLIC CRUMBLE AND PARSLEY …
From pinterest.co.uk
WHOLE ROASTED CAULIFLOWER WITH BROWN BUTTER CRUMBS
From bcliquorstores.com
SIMPLE ROASTED CAULIFLOWER WITH GARLIC, LEMON AND PARSLEY
From feastingathome.com
GARLIC WHOLE ROASTED CAULIFLOWER - HEALTHY FITNESS MEALS
From healthyfitnessmeals.com
ROASTED CAULIFLOWER WARMED WITH GARLIC AND ANCHOVY
From thedailymeal.com
WHOLE ROASTED CAULIFLOWER - SPEND WITH PENNIES
From spendwithpennies.com
WHOLE ROASTED CAULIFLOWER WITH ANCHOVY BUTTER - TASTE …
From tastefrance.com
WHOLE ROASTED CAULIFLOWER WITH GARLIC AND PAPRIKA
From veggiedesserts.com
ROASTED CAULIFLOWER WITH GARLIC PARMESAN BUTTER - TRAEGER
From traeger.com
WHOLE ROASTED GARLIC HERB CAULIFLOWER - FORK IN THE KITCHEN
From forkinthekitchen.com
WHOLE ROASTED CAULIFLOWER (WITH GARLIC BUTTER) - DITCH THE CARBS
From ditchthecarbs.com
WHOLE ROASTED CAULIFLOWER WITH ALMOND-HERB SAUCE
From talleyfarmsfreshharvest.com
BUTTERY GARLIC ROASTED CAULIFLOWER - THE KITCHEN MAGPIE
From thekitchenmagpie.com
ROASTED CAULIFLOWER WITH ANCHOVY BREAD CRUMBS RECIPE
From foodrepublic.com
ITALIAN WHOLE-ROASTED CAULIFLOWER WITH PARSLEY SAUCE – GIADZY
From giadzy.com
GARLIC PARMESAN ROASTED CAULIFLOWER - BUTTER YOUR BISCUIT
From butteryourbiscuit.com
ROASTED CAULIFLOWER WITH ANCHOVY SAUCE RECIPE | MYRECIPES
From myrecipes.com
GARLIC BUTTER CAULIFLOWER - FARM LIFE DIY
From farmlifediy.com
WHOLE ROASTED CAULIFLOWER WITH PARMESAN & GARLIC
From wellnessgarage.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love