Omelet wrote:
> In article >,
> Jeßus > wrote:
>
>
>>On Wed, 02 Jun 2010 21:54:03 -0700, "Mr. Joseph Littleshoes Esq."
> wrote:
>>
>>
>>>
>>>Jeßus wrote:
>>>
>>>>On Tue, 01 Jun 2010 22:13:03 -0700, Ranée at Arabian Knits
> wrote:
>>>>
>>>>
>>>>
>>>>>In article >,
>>>>>Jeßus > wrote:
>>>>>
>>>>>
>>>>>
>>>>>>Interesting! I have to say, I find cauliflower to be somewhat bland
>>>>>>and boring. Seems like you did as well - so your recommendation to try
>>>>>>roasting it is something I must try. Thanks
>>>>>
>>>>> I like it roasted, fried and gratineed. It isn't often that we eat
>>>>>it just steamed or plain in any other way.
>>>>
>>>>
>>>>Just remembered, I used to make cauliflower bake many years ago, but
>>>>was rarely 100% happy with the way it came out. I'm sure that was more
>>>>to do with my slap-dash technique than with the dish itself though
>>>>
>>>> Anyway, roasting or frying some cauli is on the agenda here in the
>>>>near future... cheers.
>>>
>>>A little bit of garlic and lemon juice and black pepper added to the
>>>butter the florets are sautéed in and you have a very nice dish, steam
>>>or blanch first if desired and then finish in butter, garlic, lemon
>>>juice and freshly ground black pepper, add an extra splash of lemon
>>>juice to each portion just before serving.
>>
>>I can't see how you could go too far wrong with the above, Joseph.
>>Sounds good. I might wait a week or so (have enough food 'projects'
>>planned for this coming week) and experiement with cauliflower.
>>Cheers.
>
>
> I have a head of cauliflower that dad bought as well. I'll likely steam
> it with no flavorings, puree it and make faux whipped spuds out of it
> with a light amount of butter, cheese and dill weed. Maybe a smidge of
> granulated garlic. :-)
>
> Drag out the Braun stick blender!

Ever try batter dipped, deep fried cauliflower?

Blanch the florets or slices in boiling water, keeping slightly
underdone, then marinate in oil, salt, pepper, parsley, mashed garlic
and lemon juice for 1/2 hour and then drain and dip in a light batter
and deep fry.

Serve on a cloth napkin (or paper towel with a light sprinkling of sea
salt.

One can also do a shallow fry, a dored cauliflower. Again, blanch and
then drain, dry, dip in egg and seasoned flower and finish by sautéing
in butter seasoned with garlic and any other spices one may desire till
the coating is lightly set and golden browned or "gilded", cauliflower dore.
--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
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