cauliflower_toast.md - recipes - various cooking recipes
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cauliflower_toast.md (1364B)
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1 # Ingredients
2 - 1 cauliflower, cut into large 2-inch florets
3 - Extra-virgin olive oil
4 - Salt and black pepper, to taste
5 - 1 can chickpeas, drained (optional)
6 - 1 shallot, finely diced
7 - 3 garlic cloves, finely chopped
8 - 275 ml vegetable stock
9 - 2.5 dl cremefine 19%
10 - 1 small glass of capers, drained
11 - Zest of 1 lemon
12 - 2 tablespoons lemon juice (from 1 lemon)
13 - Parsley, chopped, for garnish
14 - Toast or other sliced bread
15
16 # Instructions
17
18 1. Heat the oven to 200 C. Place the cauliflower florets onto a
19 sheet pan and drizzle with 2 to 3 tablespoons of olive oil and.
20 Season with kosher salt and black pepper, mix, and roast for 20 to
21 25 minutes, until the cauliflower is golden and tender. Remove from
22 the oven, add the chickpeas, if using, and toss to combine.
23
24 2. Heat a medium skillet to medium-high. Add 1 tablespoon of olive
25 oil and the shallot, and sauté until soft and fragrant, about 1
26 minute. Add the garlic and cook for 1 minute longer, stirring
27 constantly to keep from scorching. Pour the stock into the pan and
28 simmer until reduced by half, about 4 to 5 minutes. Reduce heat to
29 low, then stir in the butter, capers, lemon zest and juice. Season
30 with ½ teaspoon of kosher salt and a few turns of black pepper.
31
32 3. To serve, place the cauliflower and chickpeas on toast. Top
33 with the lemon-caper sauce. Top with parsley and serve with lemon
34 slices.