Whole Roasted Cauliflower: this recipe comes from Charlie Trotter, one of the Great chefs of our time who owns a restaurant in Chicago of the same name.
Whole Roasted Califlower with Cannellini Bean and Red Wine-Cabbage Sauces
ime: 2 hours 15 minutes
1/2 cup dried cannellini beans, soaked overnight (or use canned)
1 teaspoon grapeseed oil (or other neutral oil)
1/2 carrot, finely diced
1/2 celery stalk, finely diced
1/2 onion, finely diced
1 clove garlic, minced
1 small head cauliflower, trimmed
1 tablespoon extra virgin olive oil (you can substitute PAM because all you're doing is coating the cauliflower with it before roasting)
1/2 teaspoon coriander seeds, crushed
1/2 teaspoon fennel seeds, crushed
1 allspice berry
1 star anise
1 1-inch piece ginger, peeled
1 cup red cabbage, sliced paper-thin
1/4 cup port
1/4 cup merlot
1 tablespoon sugar
Salt and freshly ground black pepper
1. Prepare cannellini sauce: Drain beans and set aside. In a saucepan, combine grapeseed oil, carrot, celery and onion. Place over medium heat, and sauté until vegetables soften, about 5 minutes. Add beans, garlic and water to cover. Reduce heat to low and simmer, uncovered, until tender, about 2 hours. While beans cook, prepare cauliflower and cabbage sauce.
2. To prepare cauliflower: Preheat oven to 350 degrees. Place cauliflower in baking dish, and brush with olive oil. Sprinkle with coriander and fennel. Roast until tender, about 30 minutes, basting occasionally with any juices.
3. To prepare cabbage sauce: In a small square of cheesecloth make a sachet of allspice, star anise and ginger; wrap and tie. In a small saucepan, combine red cabbage and port. Place over medium-low heat until liquid has evaporated. Add merlot, sugar, sachet and enough water to barely cover cabbage. Cover, and cook until cabbage is tender, about 30 minutes. Purée in a blender, and add salt and pepper to taste.
4. To serve: Strain out 1 cup beans. In a small saucepan over medium heat, combine 1 cup water, and reserved beans. Spoon equal servings of cabbage sauce onto four plates. Cut cauliflower into eight wedges, and divide among plates. Spoon equal portions of beans next to cauliflower. Using a hand-held blender, whip reserved beans into a froth, and spoon over cauliflower. Serve immediately.
Yield: 4 servings.
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