BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

CAULIFLOWER, ROASTED WHOLE WITH SPICY TOPPING

By:


Grilled filet of beef with cherrie demi and roasted cauliflower

Roasted cauliflower dressed up with curry glaze goes well with grilled grass-fed steaks and cherry demi sauce

IMG_2475

whole head roasted curry glazed cauliflower takes about 40 minutes in 400F oven.

IMG_2466

3 beautifully glazed heads of cauliflower serves about 14-18 portions!

First seen at the June 2014 Dinner Show served with an anchovy butter, along side filet of grass fed beef and bing cherry demi glace.

Ingredients:

  • 1 whole head cauliflower, green leaves removed
  • oil as needed for baking sheet
  • 1/4 cup mayonnaise, commercial
  • 1 cup yogurt (whole milk prefered)
  • 2 tablespoons EVOO
  • 1 tablespoon mild curry powder, Flavors of India, or Flavors for Frying
  • 1 teaspoon salt
  • 4 tablespoons parmesan cheese, optional
  • few drops hot pepper, optional

Method:

Clean and trim whole head of cauliflower. Lightly oil baking sheet. Set aside.   In bowl combine topping ingredients: mayo, yogurt, EVOO, seasoning, parmesan cheese, if using, and blend well. Dunk the top and sides of the whole head of cauliflower into sauce and coat well. Do not coat the bottom. Place coated head onto oiled baking sheet on its bottom. Bake /roast until the surface is dry and lightly browned about 30-40 minutes. Cool 5 minutes  before cutting into wedges. Serve with anchovy butter.



Total Time: 1 hour
Recipe Yield: 4-6 servings depending on size of head

TO RECIPES

printable page