Page 86 - Food Network (January 2020)

Cauliflower Magic

Caulif lower Gnocchi
Microwave two 10-ounce bags frozen
riced cauliflower as the label directs; let
cool. Transfer to a clean kitchen towel and
squeeze out any excess water. Puree in a
PHOTOS: RALPH SMITH; FOOD STYLING: JAMIE KIMM; PROP STYLING: NIDIA CUEVA.
food processor with 1 egg yolk, 3 tablespoons
potato starch, 2 tablespoons parmesan and
½ teaspoon kosher salt until well combined,
45 seconds. Divide into 4 pieces and shape
each into a ¾-inch-thick log. Slice the logs
into 1-inch pieces and arrange on a baking
sheet. Freeze until firm, 2 hours. Sauté the
frozen gnocchi in butter in a nonstick skillet
until browned, about 5 minutes. Add ½ cup
marinara sauce and simmer until hot. Fried Caulif lower Sandwiches
Slice two 1-inch-thick steaks from the
Caulif lower Parmesan
Toss the florets from 1 small head cauliflower center of 1 large head cauliflower, cutting
through the core. Very finely chop some of
with 3 tablespoons each melted butter and the remaining florets to make ¼ cup. Whisk
olive oil in a large bowl. Add ¼ cup each 1½ cups flour with ½ teaspoon each kosher
breadcrumbs and parmesan and season with salt and pepper in a shallow dish; add the
salt and pepper; toss. Spread on a baking
chopped florets, then stir in 1 tablespoon
sheet and roast at 425˚ until tender and buttermilk to make clumps. Whisk 1 cup
crisp, 35 minutes. Transfer to a 3-quart buttermilk with 2 tablespoons hot sauce in
baking dish and top with 2 cups marinara a shallow bowl; add the cauliflower steaks
sauce, 1 cup shredded mozzarella and and turn to coat, then dredge in the flour
¼ cup parmesan. Broil until bubbling, mixture, pressing to adhere. Deep-fry in
3 to 4 minutes. Top with chopped basil.
350˚ vegetable oil until golden brown and
crisp, about 10 minutes. Remove to a rack
to drain. Serve on toasted buns with
lettuce and tartar sauce.

Barbecue Caulif lower Steaks
Slice two 1-inch-thick steaks from the
center of 1 large head cauliflower, cutting
through the core. Season with salt and
pepper. Microwave in a large bowl, covered,
until just tender, 6 to 8 minutes. Brush
with olive oil. Grill over medium-high heat
until marked, about 2 minutes per side.
Continue to grill, flipping and basting with
⅓ cup barbecue sauce every 2 minutes, until
tender and lightly charred, about 12 minutes.

ARY 2020 ● FOOD NETWORK MAGAZINE