Page 87 - Food Network (January 2020)
P. 87
Cauliflower Magic
Moroccan Caulif lower Tagine
Sauté the florets from 1 small head
cauliflower, 1 chopped onion, 1 chopped
carrot and 1 teaspoon kosher salt in
3 tablespoons olive oil in a large dutch
oven over medium heat until softened,
about 8 minutes. Stir in one 15-ounce can
chickpeas (drained), ½ cup each halved
dried apricots and prunes, 2 tablespoons
tomato paste and 4 teaspoons
ras el hanout. Add 2 cups water and
bring to a simmer. Cover and cook
until tender, 15 minutes. Stir in
2 tablespoons lemon juice and
season with salt. Serve over
couscous; top with toasted sliced
almonds and chopped cilantro.
Caulif lower Tabbouleh
Roughly chop 2 cups parsley and 1 cup
mint in a food processor. Add the florets
from 1 small head cauliflower and pulse
until the cauliflower is in rice-size pieces.
Transfer to a bowl and stir in 1 diced apple,
½ cup toasted chopped walnuts, 2 sliced
scallions, 1 grated small garlic clove, ¼ cup
olive oil and 3 tablespoons lemon juice;
season with salt and pepper.
Caulif lower Curry
Caulif lower Steaks with Caper Sauce Sauté 2 chopped small tomatoes, 1 chopped
Slice two 1-inch-thick steaks from the center small red onion, 1 sliced serrano chile and
of 1 large head cauliflower, cutting through 2 teaspoons each grated garlic and ginger
the core. Brush with olive oil and season in 3 tablespoons butter in a large pot over
with salt and pepper. Roast on a baking medium-high heat until a thick paste
sheet at 475˚ until browned and tender, forms, 5 to 6 minutes. Stir in 1 tablespoon
30 minutes. Sauté 2 chopped garlic cloves Madras curry powder, then the florets from
and 3 mashed anchovies in 2 tablespoons 1 small head cauliflower, ½ cup water
olive oil in a small skillet over medium heat, and ½ teaspoon kosher salt. Cover and
2 minutes. Stir in 1 tablespoon chopped cook, stirring occasionally, until tender,
parsley and 2 teaspoons each capers and
10 to 12 minutes. Uncover and cook
lemon juice; season with salt. Serve the
until mostly dry. Season with salt. Stir in
cauliflower topped with the sauce.
some chopped cilantro.
FOOD NETWORK MAGAZINE ● JANUARY/FEBRUARY 2020
