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Ok Nullo thanks for the whole roasted cauliflower inspiration... because it has been reincarnated several times ...a formerly avoided veggie for me is now a favorite!!!.... if I can find a nice fresh.... not sulfery head of it ...it gets roasted!.... and I am not at all tired of the variations ..here is a great recipe I am making it tonight!
I am thinking induction friendly since the dry white wine is cooked off? but if not leave it out...it is a nice touch but not essential if you are on induction!....great main dish or side...and can be made into a wonderful soup!...enjoy!
Creamy Roasted Cauliflower and Mushrooms
1 head of cauliflower washed dried and cut up into one inch slices
2 T EVO
kosher salt
3 med sized shallots diced
1/2 cup diced wild mushrooms (or any domestic mushroom)
1 Tble Dry white wine
1/2 tsp coriander seed toasted briefly and freshly ground
1/2 cup heavy cream
salt and pepper to taste
preheat oven 425 degrees
take the cut up cauliflower and toss in about 1/2 the EVO and salt it lightly and roast in a roasting pan about 20 min stir well to coat and release the steam and continue to cook until browned turning every ten to 15 min until browned....chop it all up coarsely when done and set aside
in a hot saute pan pour the rest of the EVO and saute' :icondance the chopped mushrooms until tender over med heat then add the coriander saute :icondance a bit more then add the bit of wine and cook it off until just about dry when then you will add the cauliflower into the pan stir and heat through then add the cream warm through and serve!!!....
this is beyond good and can be a great meal for a vegetarian!....you can add stock and puree part of this to make a creamy roasted cauliflower and mushroom soup!
I am thinking induction friendly since the dry white wine is cooked off? but if not leave it out...it is a nice touch but not essential if you are on induction!....great main dish or side...and can be made into a wonderful soup!...enjoy!
Creamy Roasted Cauliflower and Mushrooms
1 head of cauliflower washed dried and cut up into one inch slices
2 T EVO
kosher salt
3 med sized shallots diced
1/2 cup diced wild mushrooms (or any domestic mushroom)
1 Tble Dry white wine
1/2 tsp coriander seed toasted briefly and freshly ground
1/2 cup heavy cream
salt and pepper to taste
preheat oven 425 degrees
take the cut up cauliflower and toss in about 1/2 the EVO and salt it lightly and roast in a roasting pan about 20 min stir well to coat and release the steam and continue to cook until browned turning every ten to 15 min until browned....chop it all up coarsely when done and set aside
in a hot saute pan pour the rest of the EVO and saute' :icondance the chopped mushrooms until tender over med heat then add the coriander saute :icondance a bit more then add the bit of wine and cook it off until just about dry when then you will add the cauliflower into the pan stir and heat through then add the cream warm through and serve!!!....
this is beyond good and can be a great meal for a vegetarian!....you can add stock and puree part of this to make a creamy roasted cauliflower and mushroom soup!
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