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Cauliflower Blooms Next Day

Page history last edited by debrarian 7 years ago

Cauliflower Blooms Next Day

aka Golden Cauliflower

I got this from Patricia, who got it from the Oregonian, who got it from Barbara Hansen of the LA Times-Washington Post Service who got it from "chef-owner Samer Elias of Sam's by the Beach in Santa Monica Canyon."  It's called "Golden Cauliflower" but the Oregonian's title for the article (in much larger letters, too) was "Cauliflower blooms next day," so that's what Patricia calls it.  It tastes even better the day after it is cooked and is served at room temperature.  - Deborah

 

Makes 4-6 servings

Total time: 40 minutes

 

2 small heads cauliflower, broken into florets (2 1/2 to 3 pounds total)

1/4 c. olive oil

8 cloves garlic, each sliced into 5 pieces

salt and black pepper

1/2 c. water

1/4 c. lemon juice

1/2 c. chopped fresh cilantro, if you're a cilantro type of person, which I myself am not

 

Bring a large saucepan of salted water to a boil.  Add the cauliflower and blanch for 2 minutes. Drain in a colander and set aside.

 

Heat the olive oil in a large skillet over medium heat.  Add the sliced garlic and a pinch of salt.  Cook for 1 1/2 minutes.  Add the cauliflower, stir well and cook over medium-low heat, stirring gently from time to time, until golden and sweet-smelling, about 25 minutes.

 

Reduce the heat to low; add a pince of pepper, the 1/2 cup of water and the lemon juice.  Simmer for a few minute until most of the water has been absorbed, stirring gently.  Turnthe heat off, sprinkle the cilantro (if using) over the cauliflower and add salt to taste.  Stir and let stand for 10 to 15 minutes before serving, or refrigerate overnight.  Serve at room temperature. 

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