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