Subj : St. Joseph 15
To   : All
From : Dave Drum
Date : Thu Mar 18 2021 11:06:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Joseph Creek Cauliflower w/Manchego & Almond Sauce
 Categories: Nuts, Vegetables, Cheese, Dairy, Herbs
      Yield: 5 Servings
 
    1/2 c  Whole unsalted almonds
           +=PLUS=+
      2 tb Coarse chopped almonds
      4 tb Unsalted butter; divided in
           - half
      3 lb Head cauliflower; in 1 1/2"
           - florets
      1 md Onion; fine chopped
    3/4 c  Half & half
      2 tb All-purpose flour
      1 c  Milk
           Salt & fresh ground pepper
      1 c  + 2 tb fine shredded
           - Manchego cheese
        pn Fresh grated nutmeg
    1/4 ts Spanish smoked paprika
 
  First, roast the almonds. You can buy them already
  roasted, but it's so ridiculously easy to roast them in
  the oven at home too.
  
  To roast the almonds, lay them flat on a baking pan and
  put them in the oven at 350ºF/175ºC for 10-15 minutes
  until you can smell the deliciousness wafting from them.
  Let them cool until you can handle them. Remember to set
  aside 2 tablespoons of the almonds which you are going
  to coarsely chop and use as topping later.
  
  In a large skillet, bring 1/2" of salted water to a
  boil. Add the cauliflower florets, cover and cook over
  high heat until crisp-tender, about 4 minutes. Drain the
  cauliflower in a colander and set it aside.
  
  Then, in the same skillet that you have now removed all
  the water, add 2 tablespoons of butter, on medium heat.
  Add the chopped onion and cook over medium heat,
  stirring until lightly browned, about 5 minutes.
  Increase the heat to high, and add the cauliflower. Stir
  to mix, and then let it sit there for a few minutes to
  grown, and then stir to flip the cauliflowers to brown a
  bit on the other side. Season lightly with salt and
  pepper. Transfer the cauliflower to a 7" X 10" glass
  or ceramic baking dish.
  
  NOW TO MAKE THE SAUCE. In a small saucepan, heat the
  half and half until steaming (stop it before it begins
  to boil), then transfer it to a food processor or
  blender. Add the 1/2 cup of whole almonds and process
  until finely ground. Let stand for 10 minutes. The
  original recipe instructions are to strain the half and
  half through a fine sieve set over a bowl, pressing on
  the almonds to extract as much liquid as possible and
  then discard the ground almonds. I saw no reason to
  discard them- I liked the fact they gave a little bit of
  coarseness to the sauce and made it very thick- so I
  left the nut half and half mixture alone.
  
  Back to that same small saucepan which you had used to
  heat the half and half before. Melt the other 2
  tablespoons of butter you have left in that pot. Add in
  the 2 tablespoons of flour and whisk over moderately
  high heat for 1 minute until it is browned and cooked.
  Add the milk and the almond half and half mixture and
  whisking constantly until everything thickens, 5-7
  minutes. Remove from the heat.
  
  Add 1 cup of the Manchego and whisk until melted. Whisk
  in the nutmeg; season with salt and pepper. Now top the
  cauliflower in the baking dish with this manchego and
  almond sauce. If you’d like to stop now and refrigerate
  it overnight you can - just bring it to room temperature
  before baking.
  
  Set the oven @ 400ºF/205ºC.
  
  Sprinkle the cauliflower topped with the Manchego and
  almond sauce with the remaining Manchego cheese, the 2
  tablespoons of chopped almonds and the smoked paprika.
  Bake in the center of the oven for 20 minutes, or until
  bubbling and browned on top. Let stand for 10 minutes
  before serving.
  
  Make sure you let it stand for 10 minutes before
  serving, it will be extremely tongue-burning hot!
  
  RECIPE FROM: http://allrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Any self-respecting Italian would sooner eat spaghetti from a can!
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