RECIPE OF THE MONTH - DECEMBER 2008 GUIDO | FOOD & RECIPES | RECIPE OF THE MONTH | ON TV | RESTAURANTS | BLOG | TWITTER | HOME ROASTED
AND PUREED CAULIFLOWER Courtesy Guy Fieri Roasted Cauliflower (Puréed Cauliflower below) 1
head cauliflower, diced into 1 inch pieces Preheat oven to 350 degrees. Heat olive oil in a medium sauté pan over medium heat. Add cauliflower. Saute for approximately 3 minutes or until cauliflower is light brown. Transfer pan to oven and cook for 10 minutes. Remove pan from oven. Add garlic and salt. Stir until well mixed. Return pan to oven for 3 minutes. Remove pan from heat. Toss in chives. Serve with Cauliflower Puree. Yield:
8 servings Courtesy Guy Fieri 1
head of cauliflower, cut into 2 inch pieces Combine cauliflower, milk and half a teaspoon of salt in a small sauce pan over low heat. Bring mixture to a simmer, cover, and cook until cauliflower is tender (20-25 minutes). Strain cauliflower and milk mixture. Reserve liquid. Transfer cauliflower to a blender. Add remaining ⁄1/2 teaspoon of salt and tablespoon of butter to the blender. Add 1/2 of the reserve cooking liquid. Secure top on blender and puree mixture until smooth. If mixture is too thick, thin by adding some of the remaining reserve liquid. Serve with Roasted Cauliflower. Yield:
8 serving
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