Roasted Cauliflower Steak Salad and Soup

The point of departure of these two dishes is a simply roasted head of cauliflower.  Once cooked, it can either be quartered, topped with a brown butter or used, as here, as an ingredient for other preparations.  I elected to make a salad and a soup.  For the salad, I sliced a thick “steak” from the cauliflower head, one per person, then added salad greens topped with an anchovy dressing.  For the soup, I stuck my head in the refrigerator and found all sorts of interesting ingredients to use: leeks, celery, carrots and leftover peas and small whole white onions. Cooked together with pieces of cauliflower in a chicken broth, these components pureed together with a touch of heavy cream made a deliciously rich and satisfying soup. With a leftover cup of roasted cauliflower, I plan to make a bruschetta with some sliced cherry tomatoes topped with grated Gruyère cheese grilled under the broiler for a few minutes for a quick lunch.

Roasted Cauliflower

Ingredients:

1 large cauliflower

1/3 cup Extra-virgin olive oil

1 teaspoon Kosher salt

Cooking instructions:

Preheat oven to 400⁰F.

1.       Place a small pan of hot water on the bottom shelf of the oven to create steam.

2.       Remove outer leaves of cauliflower and carefully cut out most of the core keeping the cauliflower head intact.

3.       Wash but do not dry.

4.       Place cauliflower, core side down, on a baking sheet or heavy pan and generously brush with ¼ cup olive oil.

5.       Sprinkle with salt.

6.       Bake in the oven for until tender, about 1 ½ hour.  Halfway through the cooking process, remove and baste with remaining olive oil and turn pan so that cauliflower browns evenly.

7.       Remove cauliflower from oven and allow to rest 5 minutes before using in other preparations.

Cauliflower Steak Salad

Ingredients:

4 1-inch thick slices of cauliflower (Keep remaining cauliflower for other uses)

I cup mixed salad greens

1 Tablespoon capers, washed and patted dry

2 anchovies, patted dry, and coarsely chopped

¾ cup Extra-virgin olive oil

¼ cup Sherry vinegar

1 small shallot, thinly sliced

1 small glove garlic, finely diced

1 Tablespoon fresh basil

1 teaspoon sugar

½ teaspoon Dijon mustard

Salt and pepper, to taste

¼ cup Parmigiana Reggiano cheese shavings

Cooking instructions:

1.       Place one cauliflower steak per person on a plate.

2.       Cover with one cup of salad greens.

3.       Make the vinaigrette with the remaining ingredients, except the cheese, using an immersion blender.

4.       Spoon one Tablespoon vinaigrette on top of each salad.

5.       Sprinkle with cheese shavings.

Serves: 4

Wine recommendations: None as the vinaigrette will alter the taste of the wine.

Cauliflower Soup

Ingredients:

3 Tablespoons Extra-virgin olive oil

1 leek, washed and dried, sliced

2 stalks celery, washed, and coarsely chopped

1 medium size carrot, peeled and coarsely chopped

1/2 cup green peas, fresh or frozen, thawed

½ cup small whole onions (or ½ Vidalia onion, chopped)

¼ cup Italian parsley, chopped

2 cups of roasted cauliflower pieces

2 cups chicken broth, preferably homemade

1 cup water

2-3 Tablespoons heavy cream, optional

Salt and freshly ground pepper, to taste

Cooking instructions:

1.       Add olive oil to a heavy pot or Dutch oven.

2.       Add leek, celery, and carrots and sauté over a medium heat until vegetables have caramelized, about 5 minutes.

3.       Add remaining vegetable and liquids and cook for 20 minutes.

4.       When everything is fully cooked, remove from heat and purée using an immersion blender (or put into a blender).

5.       Mix in heavy cream, if using.

6.       Add seasonings.

7.       Serve soup in warm bowl.

Serves: 4

Wine recommendations:  Pinot Blanc, Sauvignon Blanc, unwooded Chardonnay, Chenin Blanc, Soave or Gavi