Let me just say: I adore Jacques Pepin. For two years I was totally addicted to 'Fast Food My Way' when it aired on Saturday afternoons on KLRU (it is no longer showing - boo hoo). First of all, the man chops onions with all the beauty of a performance art: swift, precise, and with formal clarity. And I love how he loooooves every ingredient... I've heard him say it time after time: 'I looooove ceelantro... I looooove anchoveez... I looooove cheeken leevers...' Not that I agree with his every hyperbolic emotion, but somehow he always captures the quintessential essence of a certain vegetable or offal.
So tonight I was pleased to find this recipe for cauliflower (I looooove collee-flower) from Jacques' 'Simple and Healthy Cooking,' one of my cookbooks that I hadn't referenced in a while. I was searching for a complement to the little Central Market meatloaf that was cooking in the oven, but I really didn't want to go the meat-and-potatoes route. I find cauliflower to be an excellent substitute for starch, since it has that easy bite and subtle, nutty aroma. This recipe punches out the flavors a bit with the addition of fresh herbs and toasted bread crumbs: yum!
Fingers crossed that the meatloaf and cauliflower combo will serve as an acceptable toddler meal tomorrow!
Cauliflower with Herbed Crumb Topping
1/2 head cauliflower
2 scallions, washed, trimmed & chopped
1 tbsp chopped fresh parsley
2 tsp olive oil
1 garlic glove, peeled, crushed & finely chopped
1/2 tsp salt
1/4 tsp fresh ground black pepper
2 slices french bread, crust removed, and chopped into 1/4" cubes
Remove and discard the base and green leaves from the cauliflower head and separate the head into florets. Cut the florest into halves or thirds.
Bring water to a boil in a large saucepan with a dash of salt. Add the cauliflower and cook for 8 to 10 minutes, until just tender. Drain and spread the cauliflower in a small gratin dish.
In a medium size bowl, mix together the scallions, parsley, oil, garlic, salt and pepper. Add the bread crumbs and toss just until the crumbs are moistened with the oil mixture (do not over mix or the mixture will become gooey).
Preheat the oven to 425.
Springle the bread crumb mixture over the cauliflower and bake for 10 minutes. If additional browning is desired, turn ont he broiler and place the dish under it for a few minutes.
Serves 2 (plus toddler, if you're lucky).
Adapted from Simple & Healthy Cooking by Jacques Pepin.
Can't wait to try your recipe!
In a pinch, I'll nuke a chopped cauliflower in a bowl w/a bit of water for 2-3 minutes, drain and toss lightly with olive oil and sea salt. 10 minutes in our toaster oven to brown (my favorite part!) Actually, the best part is the kids will eat it!