In celebration of our Cauliflower Festival at GP Cafes (January 10-16, 2010) we're pleased to bring you these Cauliflower recipes!
Cauliflower Bisque
1 small cauliflower, cut into small chunks, about 20 ounces after trimming
1 small onion, diced or leeks, chopped,
2 1/2 ounces
2 tablespoons celery, finely chopped
2 tablespoons butter
3 cups chicken or vegetable broth
1/2 cup heavy cream
Salt and pepper, to taste
2 tablespoons fresh parsley, finely chopped
In a 3-quart saucepan, sauté the onion or leek and celery in the butter until tender. Add the chopped cauliflower, a bit of salt and pepper and the broth; bring to a boil. Turn down the heat to low; cover and simmer until the cauliflower is very tender, about 20-25 minutes. Use a stick blender to puree the soup until completely smooth and thick. Add the cream; mix well. Add salt and pepper, if needed. Stir in the parsley and serve.
Yields 6 cups
Cauliflower Gratin
1 (3-pound) head cauliflower, cut into large florets
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1 (3-pound) head cauliflower, cut into large florets
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs
Preheat the oven to 375 degrees F. Cook the cauliflower florets in a large pot of boiling salted water until tender but still firm. Drain. Melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring with a wooden spoon until slightly browned. Pour the milk into the butter-flour mixture and stir until it comes to a simmer whisking constantly until thickened. Remove from heat and add 1 teaspoon of salt, pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan. Pour 1/3 of the sauce on the bottom of a medium sized baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. . Melt the remaining 2 tablespoons of butter and combine with the bread crumbs and the remaining 1/4 cup of Gruyere, sprinkle on top. Bake for 25 to 30 minutes, until the top is browned. Serve hot.