Roasted Whole Cauliflower with Broccoli Juice
This simple preparation combines two of the most common and under appreciated vegetables: cauliflower and broccoli. The roasting of the whole head of cauliflower really concentrates the flavor and brings out the wonderful sweetness. The broccoli appears in two forms: puréed, and as a juice, which makes for great contrasts. This can be served as an entree or in smaller portions, such as a vegetable side.
1 each Cauliflower Head (small)
1 tsp Grapeseed Oil
1 each Broccoli Head
1 Tbsp Water
1 Tbsp Butter
1 Tbsp Olive Oil
- Trim the stem and remove the leaves from the cauliflower.
- Lightly rub with grapeseed oil and season with salt and pepper.
- Place on a sheet pan with 1/2 in. of water and roast at 350 degrees for 1 1/2 hours, until tender and brown on the edges (keep 1/2 in. of water in the pan at all times).
- Juice the broccoli stems and half of the broccoli florets (florets is one of the flowering stems making up a head of cauliflower or broccoli).
- Blanch* the remaining florets in boiling salted water.
- Place balanced florets in a blender with 1 Tbsp of water and purée until smooth.
- Season to taste with salt and pepper and keep warm.
- In a saucepan, heat the broccoli juice, whisking in the butter and olive oil just as it starts to simmer.
- Remove from heat, and season to taste with salt and pepper. Serve immediately.
- Slice the cauliflower vertically into 4 pieces, retaining its natural shape.
- Place 1 slice in each bowl.
- Place a quenelle* of the broccoli puree on top of the cauliflower.
- Ladle the broccoli sauce around the cauliflower.
*Blanching: A cooking process wherein the vegetable or fruit is plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocking or refreshing) to halt the cooking process.
* Quenelle: An oval (football shaped) piece of chopped food, but you can just spoon a bit on top of the cauliflower.
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