Page 89 - Food Network (January 2020)

Cauliflower Magic

Za’atar Fried Caulif lower Caulif lower, Leek and Potato Soup
Mix 1 cup flour, ½ cup cornstarch, 2 teaspoons Sauté the florets from 1 small head
each za’atar and kosher salt and 1 teaspoon cauliflower, 2 chopped leeks, 1 large
baking powder; whisk in 1 cup cold water. Dip russet potato (peeled and chopped),
the florets from 1 small head cauliflower in the 8 sage leaves and 1 teaspoon kosher salt
batter to coat. Deep-fry in 365˚ vegetable oil in 3 tablespoons butter in a large pot
until crisp and golden, about 8 minutes; drain over medium heat until softened but not
on paper towels. Sprinkle with more za’atar browned, about 8 minutes. Add 6 cups
and salt. Whisk ⅓ cup tahini with ¼ cup each water; cook until very tender, 15 minutes.
water and lemon juice and 1 grated garlic Working in batches, puree in a blender with
clove; thin with more water if needed. Serve ½ cup heavy cream. Return to the pot and
with the cauliflower. season with salt.
Buffalo Caulif lower Bites Caulif lower Minestrone
Mix 1 cup flour, ½ cup cornstarch, 2 teaspoons Sauté 1 chopped onion, 2 chopped
kosher salt and 1 teaspoon baking powder; celery stalks and 2 chopped carrots in
whisk in 1 cup cold water. Dip the florets from 3 tablespoons olive oil in a large pot over
1 small head cauliflower in the batter to coat. medium heat until tender, 10 minutes;
Deep-fry in 365˚ vegetable oil until crisp season with salt. Add one 14-ounce
and golden, about 8 minutes; drain on paper can whole peeled tomatoes (crushed),
towels. Sprinkle with salt. Whisk ½ cup 5 cups water, 4 cups chicken broth,
Buffalo hot sauce, 4 tablespoons melted 2 teaspoons chopped thyme, 2 bay leaves,
butter and 1 tablespoon honey in a large bowl. 1 piece parmesan rind and ½ teaspoon
Add the fried cauliflower; toss. Top with celery kosher salt. Bring to a simmer, then add
leaves. Serve with blue cheese dressing. the florets from 1 medium head cauliflower
and 1 chopped zucchini. Cook until very
tender, 35 to 40 minutes, adding ½ cup
ditalini in the last 6 minutes. Season with
salt and pepper. Discard the parmesan rind.
Caulif lower Greek Salad
Whisk ¼ cup red wine vinegar,
1 tablespoon each dijon mustard
and chopped oregano and 1 grated
garlic clove in a large bowl. Whisk in
⅓ cup olive oil. Add ½ medium
head shaved cauliflower, 2 thinly
sliced tomatoes, 1 halved and
thinly sliced English cucumber,
½ thinly sliced red onion and ½ cup
each halved pitted kalamata olives
and crumbled feta. Season with salt
and pepper; toss.

FOOD NETWO ● / EBRUARY 2020