St. Valentines-Part 1: ROASTED CAULIFLOWER with SHAVED ASIAGO CHEESE in a CILANTRO WHITE WINE SAUCE (to go with my Fillet recipe for tomorrow.)
St. Valentine’s Day is tomorrow and I am making a two-fold post recipe to make a romantic dinner to celebrate that special day. Today is part one, the veggie; tomorrow will be part 2; the protein, fillet mignon with sautéed mushrooms and onions.
Approximate Prep and Cooking Time: One hour 15 minutes
Approximate Cost: $12.00 or $3.00 per serving
Difficulty Level: X Easy ____ Intermediate ____ Advanced
1 cauliflower head ($2.50)
½ cup Goya olive oil (1/4 for the cilantro sauce, & to rub the cauliflower all over) ($2.10)
Sea salt to taste (.15)
1 tbsp. balsamic vinegar (.75)
Freshly ground pepper to taste (.15)
5 cloves of garlic, minced (.30)
3/4 cups white wine ($2.55)
1 hand full of Cilantro, chopped (.20)
2 to 4 oz. Asiago cheese, shaved ($3.30)
Start your oven at 400 degrees. Cleaned the cauliflower well, pat dry and trim the bottom flat to make it sit firmly.
Place the cauliflower head in a baking mold with enough space to fit easily.
Add sea salt and freshly ground pepper to ¼ of olive oil, then rub the cauliflower head thoroughly, or use a pastry brush.
Add 1 cup of hot water to the mold and cook uncovered for about 30 minutes, again, depending on your oven it could be more or less time.
While the cauliflower cooks, make the cilantro sauce by sautéing minced garlic in a tbsp. of olive oil. Briefly, remove from the stove to add the white wine carefully and season with salt and pepper to taste. Cook until the wine comes to a brief boil. Then remove from heat, add the chopped cilantro and balsamic vinegar.
Now, remove the cauliflower from oven, drizzle more olive oil over making sure it covers every bit of it.
Return to the oven and cook until brownish and tender, about 30 more minutes.
When the cauliflower is done, remove from oven and let it cool completely to refrigerate until tomorrow. Otherwise, allow it to rest before serving if using the same day.
Tomorrow, when ready to serve, warm it again, plate it, add shaved Asiago on top and drizzle with Cilantro Wine sauce.
TOMORROW: Filet Mignon with this Cauliflower recipe and Avocado.
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.