Slow-roasted Whole Orange Cauliflower, Organic Blanched Celery, Capers, Confit Garlic Mayo, Anchovies
The few days following the purchase of this beautiful petite cheddar (orange) cauliflower I couldn't get my mind off of anchovies and capers, two things that I have in my pantry but seldom utilize. I had a feeling that I must have seen a dish similar to the one in my head but I couldn't figure out where. These are the classic flavors of any good Caesar Salad so its not so outlandish that they would be kicking around in my brain. So anyway, about a week after putting this together I was thumbing through my copy of "I Love New York", the second cookbook from Daniel Humm, and saw a dish with cauliflower, capers and anchovies. So not only am I still ripping off Chef Humm, I am now doing it subconsciously.
I rubbed the entire head of cauliflower with butter and seasoned it with salt and pepper. I placed a ring mold in a saute pan set on medium heat, placed the cauliflower on top of it and added a healthy amount of butter to the pan. I spent the next 8 minutes or so spooning the hot butter over the cauliflower until it began to get some color to it. I placed the pan in the oven and cooked the cauliflower through. I allowed it to cool slightly before cutting it into smaller portions.
I made the mayo by slowly cooking whole garlic cloves in olive oil. Once they were soft I seasoned the oil, added some sherry vinegar and an egg and pureed it into a mayo. I spooned some of the mayo onto the plate and arranged the other ingredients on and around it.
Product:
Whole Cheddar Cauliflower - 3 Springs
Organic Blanched Celery - Culton Organics
Organic Garlic - Culton Organics
I rubbed the entire head of cauliflower with butter and seasoned it with salt and pepper. I placed a ring mold in a saute pan set on medium heat, placed the cauliflower on top of it and added a healthy amount of butter to the pan. I spent the next 8 minutes or so spooning the hot butter over the cauliflower until it began to get some color to it. I placed the pan in the oven and cooked the cauliflower through. I allowed it to cool slightly before cutting it into smaller portions.
I made the mayo by slowly cooking whole garlic cloves in olive oil. Once they were soft I seasoned the oil, added some sherry vinegar and an egg and pureed it into a mayo. I spooned some of the mayo onto the plate and arranged the other ingredients on and around it.
Product:
Whole Cheddar Cauliflower - 3 Springs
Organic Blanched Celery - Culton Organics
Organic Garlic - Culton Organics