Oct/Nov 2015 Oct/Nov 2015 - Page 17

inthekitchen Cauliflower This vegetable dish is dressed with a panade, a paste used as a binding agent in French cuisine, and a vinaigrette incorporating rich brown butter and briny capers. INGREDIENTS Panade 1 Tbsp chopped onion 1 Tbsp butter 1/2 cup cream salt, to taste pepper, to taste grated nutmeg, to taste 1 cup brioche pieces Brown Butter Vinaigrette 3 Tbsp unsalted butter 1 Tbsp chopped shallots 1 Tbsp capers 1 Tbsp Sherry vinegar Cauliflower 2 Tbsp chopped leeks 2 1/4” slices of cauliflower 1/4 cup grated Gruyère 6 orange segments 6 dehydrated orange pieces 1 Tbsp toasted almonds METHOD Panade 1. Sauté the onions in butter until translucent. 2. Add cream, salt, pepper, nutmeg, and brioche. Mix until incorporated. 3. Blend in food processor until smooth. Brown Butter Vinaigrette 1. Brown butter by heating until butter colours and emits a nutty aroma. 2. Cook shallots, capers, and browned butter in a pot until shallots are translucent. 3. Add vinegar. Cauliflower 1. Sauté leeks. 2. Cook both sides of cauliflower until brown. Put on an oven safe pan. 3. Stack cauliflower and top with panade, leeks, and Gruyère. Place in 400°F oven until cheese has browned. 4. Place cauliflower stack on a plate and drizzle with vinaigrette. Garnish with oranges and almonds. Yield 1 serving ciao! / oct/nov / two thousand fifteen 15