Butch Femme Planet - View Single Post - High Protein/Lo Carbers...Recipes and info

Orema · 10-26-2016, 10:07 AM

This striking dish has become a modern classic, as chefs around the world are working out new ways to push vegetables into the center of the plate. It makes a lovely vegetarian main course after a pasta intro, or a gorgeous side dish for lamb or fish. Omit the anchovies in the sauce, and it becomes entirely vegetarian; replace the butter with more olive oil, and it turns vegan. Try using pale orange, green or purple cauliflower, or a head of spiky, psychedelic Romanesco. Carve it at the table, just like a roast, for maximum impact.

Featured in: How To Roast Cauliflower (The Whole Thing).

Ingredients
For the cauliflower:
1 large cauliflower
Olive oil
Salt

For the sauce:
⅓ cup blanched almonds
6 to 10 anchovy fillets (optional)
2 garlic cloves, peeled
2 tablespoons unsalted butter, at room temperature
½ cup extra-virgin olive oil, plus extra for basting
2 teaspoons wine vinegar (white or red), more to taste
½ cup coarsely chopped parsley, mint, tarragon, cilantro or a combination
½ to 1 teaspoon red pepper flakes (optional)
Salt and ground black pepper

Preparation
Heat the oven while you prepare the cauliflower: Place a heavy oven-proof skillet (a cast-iron skillet looks very nice) or a baking sheet in the oven and turn the heat to 375 degrees. Place a small pan of hot water on the floor of the oven, to create steam.

Break off and discard the outer leaves from the cauliflower. Cut off the bottom of the stem, and then use the tip of a small, sharp knife to cut off the leaves close to the stem. Carefully cut out the hard core of the cauliflower, near the bottom. Leave the main stem intact and make sure not to cut through any of the florets.

Rinse the cauliflower (leave the water clinging to the outside) and place on a work surface, core side up. Drizzle with olive oil and use your hands to rub over the cauliflower until evenly coated. Sprinkle with salt.

Place the cauliflower on the hot pan in the oven, core side down, and cook until very tender all the way through when pierced with a knife, at least 1 hour or up to 2 hours. During the cooking, baste 2 or 3 times with more olive oil. It should brown nicely. If you have a convection feature, use it toward the end of baking to brown the crust.

Make the sauce: In a small frying pan, toast nuts over low heat, shaking often, just until golden and fragrant. Set aside to cool.

Soak anchovies, if using, for 5 minutes in cool water. Rinse and set aside on paper towels.

In a food processor, combine almonds, anchovies, garlic and butter and pulse until smooth. Mix in oil, then vinegar. Mix in herbs and red pepper flakes, if using. Season to taste with salt and pepper. Set aside.

When cauliflower is tender, remove from the oven. (If desired, run it briefly under the broiler first to brown the surface; there is no need to do this if you used convection.)

Serve cauliflower in the skillet or from a serving plate. Cut into wedges and spoon sauce around each wedge.

Nutritional analysis per serving (4 servings)
477 calories; 46 grams fat; 9 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 5 grams polyunsaturated fat; 13 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 6 grams protein; 15 milligrams cholesterol; 1233 milligrams sodium

Note: The (nutritional) information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

10-26-2016, 10:07 AM	#441
Orema Superlative Soul Sister How Do You Identify?: Lesbian Stone Femme Preferred Pronoun?: She, her Relationship Status: Moving in a single file Join Date: Dec 2013 Location: Cottage of Content Posts: 13,534 My Photo Gallery Thanks: 41,427 Thanked 34,751 Times in 8,941 Posts Rep Power: 21474861	Whole Roasted Cauliflower With Almond-Herb Sauce This striking dish has become a modern classic, as chefs around the world are working out new ways to push vegetables into the center of the plate. It makes a lovely vegetarian main course after a pasta intro, or a gorgeous side dish for lamb or fish. Omit the anchovies in the sauce, and it becomes entirely vegetarian; replace the butter with more olive oil, and it turns vegan. Try using pale orange, green or purple cauliflower, or a head of spiky, psychedelic Romanesco. Carve it at the table, just like a roast, for maximum impact. Featured in: How To Roast Cauliflower (The Whole Thing). Ingredients For the cauliflower: 1 large cauliflower Olive oil Salt For the sauce: ⅓ cup blanched almonds 6 to 10 anchovy fillets (optional) 2 garlic cloves, peeled 2 tablespoons unsalted butter, at room temperature ½ cup extra-virgin olive oil, plus extra for basting 2 teaspoons wine vinegar (white or red), more to taste ½ cup coarsely chopped parsley, mint, tarragon, cilantro or a combination ½ to 1 teaspoon red pepper flakes (optional) Salt and ground black pepper Preparation Heat the oven while you prepare the cauliflower: Place a heavy oven-proof skillet (a cast-iron skillet looks very nice) or a baking sheet in the oven and turn the heat to 375 degrees. Place a small pan of hot water on the floor of the oven, to create steam. Break off and discard the outer leaves from the cauliflower. Cut off the bottom of the stem, and then use the tip of a small, sharp knife to cut off the leaves close to the stem. Carefully cut out the hard core of the cauliflower, near the bottom. Leave the main stem intact and make sure not to cut through any of the florets. Rinse the cauliflower (leave the water clinging to the outside) and place on a work surface, core side up. Drizzle with olive oil and use your hands to rub over the cauliflower until evenly coated. Sprinkle with salt. Place the cauliflower on the hot pan in the oven, core side down, and cook until very tender all the way through when pierced with a knife, at least 1 hour or up to 2 hours. During the cooking, baste 2 or 3 times with more olive oil. It should brown nicely. If you have a convection feature, use it toward the end of baking to brown the crust. Make the sauce: In a small frying pan, toast nuts over low heat, shaking often, just until golden and fragrant. Set aside to cool. Soak anchovies, if using, for 5 minutes in cool water. Rinse and set aside on paper towels. In a food processor, combine almonds, anchovies, garlic and butter and pulse until smooth. Mix in oil, then vinegar. Mix in herbs and red pepper flakes, if using. Season to taste with salt and pepper. Set aside. When cauliflower is tender, remove from the oven. (If desired, run it briefly under the broiler first to brown the surface; there is no need to do this if you used convection.) Serve cauliflower in the skillet or from a serving plate. Cut into wedges and spoon sauce around each wedge. Nutritional analysis per serving (4 servings) 477 calories; 46 grams fat; 9 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 5 grams polyunsaturated fat; 13 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 6 grams protein; 15 milligrams cholesterol; 1233 milligrams sodium Note: The (nutritional) information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.