NEW RECIPES FOR 2009

CAULIFLOWER GRATIN
Courtesy 4 Ina Garten, Barefoot in Paris
4 to 6 servings

1 (3-pound) head cauliflower, cut into large florets
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs

Preheat the oven to 375 degrees F.
Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain. Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

CAULIFLOWER-GOAT CHEESE GRATIN
Recipe courtesy Bobby Flay
6 servings

1 head cauliflower, cut into florets
2 cups heavy cream
1/2 pound Monterey Jack cheese, coarsely grated
2 cups grated Parmesan
6 ounces goat cheese, cut into small pieces
Salt and freshly ground pepper

Preheat oven to 400 degrees F.
Layer the cauliflower, heavy cream, and the 3 cheeses in a medium casserole dish. Season with salt and pepper. Roast for 20 to 30 minutes or until the cauliflower is soft and the sauce has thickened slightly. Remove from the oven and let rest for 10 minutes before serving.
Cook's Note: Recipe can be doubled and made in a roasting pan.

ROASTED CAULIFLOWER
From Food Network Kitchens
6 to 8 servings

1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups)
1/4 cup extra-virgin olive oil
5 cloves garlic, roughly chopped
1/4 teaspoon crushed red pepper
2 teaspoons kosher salt
2 teaspoons roughly chopped fresh thyme leaves

Preheat the oven to 450 degrees F.
Toss the cauliflower with the olive oil, garlic, and red pepper on a baking sheet; sprinkle with the salt and thyme and toss again. Roast until golden and tender, about 20 minutes. Transfer to a serving bowl and serve.

MAC-N-SMOKED GOUDA WITH CAULIFLOWER
Recipe courtesy Rachael Ray
4 servings

Coarse salt
1 pound elbow macaroni or cavatappi (corkscrew-shaped pasta)
1 head cauliflower, cut into florets
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
1 small onion, finely chopped
3 tablespoons all-purpose flour
1/2 teaspoon cayenne pepper
1 teaspoon paprika
3 cups whole milk
1 cup chicken stock or broth
3 cups shredded smoked Gouda
1 tablespoon Dijon mustard
Freshly ground black pepper

Bring a large pot of water to a boil. Add salt to season the cooking water, then add the pasta. Cook for 5 minutes, then add the cauliflower and cook for 3 minutes more or until pasta is cooked al dente and the florets are just tender. Drain well and return to the pot.
While the pasta cooks, heat a medium sauce pot over medium-low heat. Add the extra-virgin olive oil and heat with the butter until it melts. Add the onions and cook for 3 to 5 minutes to sweat them out and turn the juices sweet. Raise the heat a bit, then whisk in the flour, cayenne, and paprika. Whisk together until the roux bubbles up, then cook for 1 minute more. Whisk in the milk and stock and raise the heat a bit higher to bring the sauce to a quick boil. Once it bubbles, drop the heat back to a simmer and cook until the sauce thickens, 3 to 5 minutes.
Add the cheese to the thickened sauce and stir to melt it, a minute or so. Stir in the mustard and season the sauce with salt and pepper. Pour over the cauliflower and cooked pasta and toss to combine. Adjust the seasonings, transfer to a large platter, and serve.

WHOLE LITTLE CAULIFLOWER W/CRISPY BREADCRUMBS  
Local Flavors, Deborah Madison

4 small cauliflowers (about 4-5” across)
½ cup fresh breadcrumbs
½ cup finely chopped parsley
2-4 T unsalted butter
1 tsp Dijon mustard
sea salt
¼ tsp red pepper flakes
freshly grated Parmesan

Wash cauliflowers well. Toast breadcrumbs in oven or in a dry skillet until crisp & golden. Melt the butter. Steam cauliflower, curds facing down, until tender, about 6-8 minutes. Set them on individual plates or on a platter. Mix melted butter with parsley, mustard, ½ t sea salt & pepper flakes. Pour over cauliflower & add breadcrumbs. Grate a little cheese over all & serve warm.

HARRIET’S HOT ROASTED CAULIFLOWER  
Local Flavors, Deborah Madison
Serves 4

1 large or 4 small cauliflower (about 1#)
olive oil
sea salt

WARM CAULIFLOWER SALAD
Gourmet | February 2003
Makes 6 servings

1 small garlic clove
1/2 teaspoon kosher salt
1 flat anchovy fillet, rinsed
2 tablespoons drained bottled capers, rinsed
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
1 head cauliflower (1 3/4 lb), cut into 1 1/2-inch florets
1/4 cup firmly packed fresh flat-leaf parsley leaves

Mince and mash garlic to a paste with kosher salt using a large heavy knife, then add anchovy and capers and finely chop. Transfer mixture to a large bowl and whisk in lemon juice and pepper, then add oil in a slow stream, whisking until combined well.

Cook cauliflower in a 4-quart saucepan of boiling salted water until crisp-tender, 4 to 5 minutes. Drain well in a colander, then toss hot cauliflower with dressing. Cool to warm, tossing occasionally, then add parsley and toss to coat. Serve immediately.
Cooks' note:
• Dressing can be made 2 hours ahead and kept at room temperature.