Carmelized Cauliflower
I had been convinced that cauliflower was a boring ingredient. When working at Cafe Boulud, the kitchen used to make a puree of it with an insane amount of butter and cream to make it taste like...well...anything.
Now, cauliflower is on the menu of many restaurants in the city. Why? Thanks to roasting and broiling, caramelized cauliflower develops a deep flavor that is a great vehicle paired with a variety of ingredients. The best combination I've had is smoky crumbled bacon, a blast of hot chili and the sweetness of raisins. I've also added garlic and olive oil to the mix, as well as a handful of mint to round it out.
Are you serious? I don't doubt you, and will give cauliflower another try - eventually. To me, it is boring, bland, tasteless AND somehow manages to taste bad :)
I will check out your recipe however!
Thanks
Ted
Posted by: Ted Demopoulos | February 13, 2005 at 12:10 AM
i hear you and used to agree, but trying broiling and roasting it for the carmelization. makes a huge difference. plus bacon makes everything taste great!
Posted by: joe | February 13, 2005 at 09:38 AM
oh i'm so happy others recognize the strength of PBS sunday afternoon culinary programing. Lidia's kitchen makes me happy every time.
Posted by: john | March 04, 2005 at 11:44 AM
Uuuummmmm..... sounds glorious! I adore cauliflower any way anyone chooses to cook it, but I'd never had or thought of caramelized! Yummy, yummy, yummy. Glad I found this blog! And not just because you are trashing that TeensyBrain Sandra Lee.
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Posted by: http://holeword.info/tower-city-in-cleveland/index.html | July 05, 2007 at 07:31 PM