EatinEatOut : Spring 2013
WWW.EATINEATOUT.CA 49 1. Preheat oven to 450º F. 2. Spread cauliflower florets on a parchment-lined baking sheet. Drizzle with olive oil, toss. Sprinkle with sea salt; bake for 30 minutes, stirring once. 3. Heat a Dutch oven over medium heat. Coat pan with cooking spray. Sauté prosciutto for 3 minutes until crisp. Remove; drain on paper towel. 4. Melt butter in same pan. Add onion and garlic and sauté for about 5 minutes, stirring occasionally. Add cauliflower, stock, water; bring to boil. Reduce heat and simmer for 20 minutes, stirring occasionally. Remove from heat and add cream. 5. Add in batches to blender and pureé until smooth. Salt and pepper to taste. 6. To serve, ladle into bowl, garnished with a bit of the prosciutto, a sprinkle of pumpkin seeds and chopped parsley. Serves 4. 8 cups cauliflower florets (1 large head) 2 tsp olive oil 1/2 tsp sea salt Cooking spray 4 slices prosciutto, chopped (optional) 1 Tbsp butter 3/4 sweet onion, chopped 4 garlic cloves, chopped 4 cups chicken stock 1 cup water 1/2 cup 10% cream (or milk) 1/4 cup fresh parsley, chopped 3 Tbsp pumpkin seeds Roasted Cauliflower Soup Adapted from Cooking Light magazine, this soup makes an amazing light meal. 1. With a mandoline, shave both the cauliflower and radicchio into thin slivers. Place in mixing bowl. Remove the celery leaves and toss into bowl. Cut celery stalks into matchsticks and add in. Add parsley leaves. 2. For the dressing, whisk all ingredients together in a bowl. Toss with salad mixture. Add pecans salt and pepper to taste and serve. Serves 4. 1/2 head cauliflower 1 medium radicchio, cored 6 inner celery stalks with leaves 1/4 cup flat-leaf parsley 1/2 cup pecans 1 Tbsp grainy mustard 1/4 cup olive oil 2 Tbsps lemon juice 1 Tbsp apple cider vinegar 1 tsp honey salt and pepper to taste Shaved Cauliflower Salad This unique slaw salad is a perfect way to use raw cauli ower that is fresh and tasty.