Best Cauliflower With Mushroom Almond Sauce Recipes
CAULIFLOWER WITH MUSHROOM SAUCE
This is a great roasted cauliflower recipe with a nice creamy mushroom sauce. You can go heavier with the milk and butter if you are not concerned about calories, but it tastes very nice as written. I usually pair this with herbed basmati rice and grilled marinated chicken.
Provided by greysangel
Categories Cauliflower
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Arrange Cauliflower in a non-stick baking pan; set aside.
- Melt butter in small sauce pan; add mushrooms and scallion and saute for 1 minute. Stir in flour, salt & pepper; cook, stirring continuously,pour in milk and cook until slightly thickened.
- Pour sauce over cauliflower and sprinkle evenly with cheese.
- Bake at 450° approximately 10 to 15 minutes on until top is slightly
- browned.
WHOLE ROASTED CAULIFLOWER WITH ALMOND-HERB SAUCE
This striking dish has become a modern classic, as chefs around the world are working out new ways to push vegetables into the center of the plate. It makes a lovely vegetarian main course after a pasta intro, or a gorgeous side dish for lamb or fish. Omit the anchovies in the sauce, and it becomes entirely vegetarian; replace the butter with more olive oil, and it turns vegan. Try using pale orange, green or purple cauliflower, or a head of spiky, psychedelic Romanesco. Carve it at the table, just like a roast, for maximum impact.
Provided by Julia Moskin
Categories dinner, vegetables, main course, side dish
Time 2h
Yield 2 main course servings, or 4 to 6 side dish servings
Number Of Ingredients 12
Steps:
- Heat the oven while you prepare the cauliflower: Place a heavy oven-proof skillet (a cast-iron skillet looks very nice) or a baking sheet in the oven and turn the heat to 375 degrees. Place a small pan of hot water on the floor of the oven, to create steam.
- Break off and discard the outer leaves from the cauliflower. Cut off the bottom of the stem, and then use the tip of a small, sharp knife to cut off the leaves close to the stem. Carefully cut out the hard core of the cauliflower, near the bottom. Leave the main stem intact and make sure not to cut through any of the florets.
- Rinse the cauliflower (leave the water clinging to the outside) and place on a work surface, core side up. Drizzle with olive oil and use your hands to rub over the cauliflower until evenly coated. Sprinkle with salt.
- Place the cauliflower on the hot pan in the oven, core side down, and cook until very tender all the way through when pierced with a knife, at least 1 hour or up to 2 hours. During the cooking, baste 2 or 3 times with more olive oil. It should brown nicely. If you have a convection feature, use it toward the end of baking to brown the crust.
- Make the sauce: In a small frying pan, toast nuts over low heat, shaking often, just until golden and fragrant. Set aside to cool.
- Soak anchovies, if using, for 5 minutes in cool water. Rinse and set aside on paper towels.
- In a food processor, combine almonds, anchovies, garlic and butter and pulse until smooth. Mix in oil, then vinegar. Mix in herbs and red pepper flakes, if using. Season to taste with salt and pepper. Set aside.
- When cauliflower is tender, remove from the oven. (If desired, run it briefly under the broiler first to brown the surface; there is no need to do this if you used convection.)
- Serve cauliflower in the skillet or from a serving plate. Cut into wedges and spoon sauce around each wedge.
Nutrition Facts : @context http, Calories 900, UnsaturatedFat 66 grams, Carbohydrate 28 grams, Fat 87 grams, Fiber 11 grams, Protein 14 grams, SaturatedFat 17 grams, Sodium 1240 milligrams, Sugar 9 grams, TransFat 0 grams
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