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Started By
Message
The Home Version of Domenica's Whole Roasted Cauliflower
Posted on 10/9/13 at 10:49 am
Posted on 10/9/13 at 10:49 am
13
Posted on 10/9/13 at 11:17 am to Gris Gris
I'm trying this.
Posted on 10/9/13 at 11:17 am to Gris Gris
wow, that does look great. will definitely try.
Posted on 10/9/13 at 11:18 am to Gris Gris
Definitely trying soon
This is probably a silly question but I don't know the answer. When you poach, is there any heat involved?
Posted on 10/9/13 at 11:27 am to Gris Gris
i usually floret it first but im trying it this way!!
Posted on 10/9/13 at 11:30 am to emboslice
yes, poaching involves boiling water.
thanks for posting Gris. hadn't seen this on Food52 yet. will certainly try soon.
thanks for posting Gris. hadn't seen this on Food52 yet. will certainly try soon.
Posted on 10/9/13 at 11:36 am to emboslice
quote:
When you poach, is there any heat involved?
Absolutely.
Can you eat the butter, though, or do you use some sort of fake butter?
Oh, and what about the goat cheese?
Posted on 10/9/13 at 11:47 am to Gris Gris
I use Earth balance butter which is vegan friendly.
As for the goat cheese concoction, I would have to make something different. It was the Cauliflower that caught my attention.
As for the goat cheese concoction, I would have to make something different. It was the Cauliflower that caught my attention.
Posted on 10/9/13 at 11:48 am to emboslice
It doesn't have to have the goat cheese, but it's awfully good. Roasted cauliflower is good by itself. Makes a fine soup, also.
Posted on 10/9/13 at 11:51 am to emboslice
Posted on 10/9/13 at 12:03 pm to Rohan2Reed
quote:I will come up with something
Gris Gris
quote:I do not drink very often. Maybe a glass of wine at a wedding or a sip of beer (I used to sell the stuff so I like to experience some of the tastes). I've drank maybe 4 times since the new year?? Not counting my sips.
Rohan2Reed
I will look into the cheese. I've made some pretty good Cashew based cheeses!
Posted on 10/9/13 at 12:38 pm to Gris Gris
I'm a little apprehensive of the silverware, or lack of silver in this case. 
Posted on 10/9/13 at 12:45 pm to Degas
It's rustic, Degas!
Posted on 10/9/13 at 1:33 pm to Gris Gris
Thx for posting.
Posted on 10/14/13 at 8:02 pm to Gris Gris
I made this tonight. Didn't feel like making the cheese sauce so I drizzled it with olive oil, sprinkled with sea salt and grated some fresh parm. It was quite tasty.
Posted on 10/14/13 at 8:14 pm to Trout Bandit
Looks terrific! I like roasted cauliflower on it's own. Thanks for posting that.
Posted on 10/14/13 at 8:49 pm to Gris Gris
Gris, that recipe looks great! Thanks.
Trout Bandit,
Trout Bandit,
Posted on 10/14/13 at 9:44 pm to Darla Hood
I've been making it for the last couple years since I had it. I poach it in chicken stock and it doesn't take too long. You have to watch because if you overdo it it will fall apart. They do it in their pizza oven so last time I put the whole pan on my BGE for about a half hour then under the broiler and it makes a nice difference. It's huge too.
Posted on 10/14/13 at 10:26 pm to Gris Gris
I'm not a big goat cheese person (don't shoot me), what would you suggest substituting for the goat cheese in the Whipped Cheese on the side?
Posted on 10/14/13 at 10:33 pm to BluegrassBelle
Whipped cream cheese should work just fine. You can flavor the sauce any way you like really. It doesn't have to be a creamy sauce. You might enjoy drizzling balsamic glaze over it or a warm vinaigrette dressing. Or eat it nekkid!!!
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