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More ways to wake up your cauliflower....

August 28, 2009 |  8:12 am

Cauliflowerricekirkmckoy

It's always great to hear when a recipe or technique inspires our readers. I've already received a number of e-mails about this week's Culinary SOS, featuring Ad Hoc's rice with roasted cauliflower. Readers loved the idea of roasting the cauliflower to enhance and broaden its depth of flavor.

I wanted to share one e-mail I received from Patrick in Los Angeles, who shared his own recipe for browning cauliflower in a skillet, which he then deglazes with a little mirin. Sounds wonderful!

"Hi Noelle: I enjoyed reading today’s SOS, 'Roasting Wakes Up Cauliflower.' I, too, was baffled about a year ago as to what to do at home with a fresh head of cauliflower. Steaming it just seemed too bland, and I wanted it as a side dish at the time. I didn’t think to roast it, but I did come up with a tasty and simpler way to 'wake it up.'

"I cut up the cauliflower and threw the crowns in a cast iron skillet, drizzled EV olive oil over them and sprinkled with salt and pepper. After letting the crowns brown on one side, I started stirring occasionally until they were browned throughout, but still slightly crunchy. Afterwards, I put about 1/4 cup or so of mirin cooking sake in the pan and covered it to let it “steam” in the wine. (I’ve used chardonnay as well.) Once most of the liquid cooked off, I uncovered the pan and turned the heat to high and further carmelized the crowns until browned to my liking. I have, on occasion, also put in green onions.

"The end result was great with rice and has been a staple as a side to meat and chicken in my kitchen as of late. I’ll try it with some curry powder next time! Thanks!"

Thanks so much Patrick, and to all those great ideas out there!  We love to hear from you, and will post what we can.

-- Noelle Carter

Photo: Kirk McKoy / Los Angeles Times

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