Margherita With Fried Cauliflower
Cauliflower Ala Poland
Cauliflower Supreme
Margherita With Fried Cauliflower
Margherita all'Elvira The crispness of the fried cauliflower and garlic
with the rippled noodles makes an unforgettable dish for late fall or
winter. Easy to prepare and satisfying for the heartiest appetite!
Serves
4, main course. Serves 6, first course.
1 lg or 2 sm. heads cauliflower (about 3 lbs.)
1 Tbsp. salt
1/2 cup flour
1/2 cup dry bread crumbs
1 tsp. salt
1/2 tsp. freshly milled black pepper
1/2 cup olive oil
4 cloves garlic, thinly sliced
1 lb. margherita (narrow rippled noodles)
1 Tbsp. olive oil
1/2 cup chicken broth, heated (seenote)
1/2 cup freshly grated Romano cheese
2 tsp. minced Italian parsley leaves(garnish)
Freshly grated Romano cheese (for serving)
Remove florets from cauliflower, including about 1 inch of stem. Break or
cut into 1 inch pieces. Wash thoroughly in lukewarm water, drain in
colander and set aside. Bring 6 quarts of water to a boil. Add 1
tablespoon salt and the cauliflower florets. Boil until barely tender
when tested with a fork, about 5 minutes. With a skimmer or slotted
spoon, transfer florets to a colander, rinse under cold water and drain
well. Reserve liquid for cooking pasta. In a shallow bowl, combine
flour, bread crumbs, 1 teaspoon salt and pepper. Dredge florets in flour
mixture, being sure each piece is well coated. Arrange in a single layer
on a large platter. In a 12 inch skillet, heat 1/2 cup olive oil over
medium heat until haze forms. Add garlic, turn heat to low and saute'
until lightly golden, pressing the garlic flat in pan with the back of a
wooden spoon. With a slotted spoon, remove garlic and drain on paper
towel; set aside. (If you are not a garlic lover, discard.) Place
florets in pan and saute' over medium heat, turning with spatula, until
golden and crisp on all sides; don't be concerned if florets break apart
while frying. Meanwhile, return water in which cauliflower was cooked to
a boil. Add pasta and cook until al dente; the cauliflower and pasta must
be done at the same time so that the florets will still be crispy when
tossed with the pasta. Drain pasta in a large colander, transfer to a
bowl containing 1 tablespoon olive oil and toss quickly. Mix half of the
cauliflower and any of the browned fragments stuck to the bottom of the
pan with the pasta. Add sauteed garlic, heated chicken broth and Romano
cheese; toss well again. Spoon remaining cauliflower on top and garnish
with minced parsley. Serve immediately with additional grated Romano
cheese. Note: If you do not have chicken broth, remove 1/2 cup of the
pasta water before draining and substitute for broth.
Cauliflower Ala Poland
2 hard-boiled egg whites
1 tsp. parsley
2 Tbsp. sour cream
Pepper to taste
1/4 cup melted butter
3 Tbsp. bread crumbs
1 head cauliflower, steamed
Place a clean head of cauliflower on rack over simmering water. Cover
and steam for 20 to 25 minutes. While cauliflower is steaming, cut egg
whites into small pieces. Add parsley, sour cream, and pepper to egg
whites. Just before serving, melt butter and stir in bread crumbs over
cauliflower, top with egg mixture.
Cauliflower Supreme
1 med. cauliflower
2/3 cup sliced celery
1 cup sour cream
2 Tbsp. mayonnaise
2 Tbsp. chopped parsley
1/2 tsp. salt
1/2 tsp. dried thyme leaves
3/4 cup shredded Cheddar cheese
1/2 cup dry white wine or chicken broth
2 Tbsp. Parmesan cheese
Paprika
Cut cauliflower into florets. Cook about 6 minutes in boiling water
(salted) until just tender; drain. Combine with celery. Put into 1 1/2
quart buttered casserole. Combine sour cream, mayonnaise, parsley, salt,
thyme, cheese and wine. Stir to blend. Spoon over cauliflower and
celery. Sprinkle with Parmesan cheese and paprika. Bake, uncovered, at
350 degrees for about 25 minutes or until top is golden. Serves 4.
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