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Monday, January 6, 2014

Golden Cauliflower

Menu Notes:

The Ingredients (for 4 to 6 servings):
  • 600 ml (or 2½ cups) of dry white wine
  • 80 ml (or ⅓ cup) of olive oil
  • 35 g (or 2 tablespoons) of coarse sea salt
  • 45 ml (or 3 tablespoons) of lemon juice
  • 30 g (or 2 tablespoons) of unsalted butter
  • 2 to 8 g (or 1 to 3 teaspoons) of Cayenne pepper
  • 3 bay leaves
  • 1 cauliflower
  • 20 g (or ¼ cup) of freshly grated parmesan cheese (I prefer Reggiano)

The Method:
  1. Choose a saucepan that will hold the cauliflower and about 3 litres (or 12 cups) of liquid.
  2. Put 2 litres (or 8½ cups) of water into the pan, and add all of the ingredients except the cauliflower and parmesan cheese.
  3. Bring this poaching liquid to a boil.
  4. Turn on the oven and set it to 235°C (or 450°F).
  5. Meanwhile, cut out the lower leaves and stem of the cauliflower and rinse the head under running water.
  6. When the poaching liquid boils, lower the cauliflower into it. I like to put it in upside down.
  7. Reduce the heat to a simmer and poach the cauliflower for 10 to 15 minutes, until a knife easily pierces the stem.
  8. Using a large skimmer, sieve, or two slotted spoons, turn the cauliflower right side up in the pan, then lift it out of the liquid and place it in a roasting pan or oven-proof dish.
  9. Place the cauliflower in the hot oven and roast it for 30 minutes, or until it is golden brown.
  10. Sprinkle the cauliflower with parmesan cheese and return it to the oven for 5 minutes.

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