Wednesday, August 3, 2011

Cauliflower take 2

Last year I made a cauliflower dish where you puree part and serve the rest as "steaks". It was good, but needed a little something else. Last night I tried adding some grilled corn and roasted peppers, and it definitely lifted the dish up.

Cauliflower * Corn * Peppers
Trim the out side of the cauliflower and with the stem attached cut into 2 or 3 thick slices. Chop the remaining pieces and boil or steam until soft in salted water. Puree the cooked pieces with some grilled corn and roasted pepper, thinning with the cooking liquid and season with salt and pepper.

Preheat oven to 400 deg. Heat oil in an oven proof pan and saute the steaks on one until brown then flip and put in oven to finish cooking through about 10 minutes.

Make a salad with some corn and peppers, oil and vinegar and season with salt and pepper.

To plate, place some of the puree on the plate, top with a steak and top with the corn salad.


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