Cauliflower In A Cast Iron Pot |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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delicious way a restaurant serves cauliflower, portions each in a little cast iron serving bowl Ingredients:
2 heads cauliflower |
2 tablespoons extra virgin olive oil |
1 cup whole milk |
1/4 lb butter |
2 tablespoons vadouvan ( indian curry powder ) |
1 teaspoon italian parsley |
day old bread for toasting |
fine sea salt to taste |
Directions:
1. Slice the cauliflower about 1/8 of an inch thick.
2. Season 1 and 1/4 of cauliflower with olive oil and sea salt to taste.
3. Roast in a 350 degree oven until slightly charred and tender.
4. Start the butter in a cold sauce pot and place on medium heat.
5. Allow the butter to melt, become foamy and turn golden brown.
6. Remove the brown butter from heat and add the curry powder.
7. Let sit in the butter for an hour.
8. Add all but 1/4 of the remaining raw cauliflower to a sauce pot.
9. Add the milk and just enough water to cover cauliflower.
10. Add a teaspoon of sea salt and cook on low-medium heat until cauliflower is completely soft.
11. Puree this mixture and strain through a fine sieve.
12. Slice the day old bread as thick as you want and brush lightly with the curry butter.
13. Bake in a 350 degree oven for about 5-6 minutes.
14. (At this time correct your seasoning on the roasted and pureed cauliflower).
15. Season the remaining raw cauliflower with a touch of curry, parsley and sea salt.
16. To create four individual servings, have 4 small serving pots, such as mini cast iron pots.
17. Layer the roasted and pureed cauliflower and then the curry butter continuously until the pot is filled.
18. On top, add the raw cauliflower and the dish is ready to serve with the toasted bread.
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