Oh, the day of love is here! A day when lovers rejoice to share chocolates, kisses and soppy love notes expressing their deepest feelings. A day for sweeping each other off of their feet, exchanging heartfelt gifts and spending hours in each other’s arms.
Whomp, whomp, whomp.
OK, I’m not going to knock Valentine’s Day, but I’m pretty sure everyone’s day of love doesn’t quite happen like that. I prefer to spend my Valentine’s Day just like any normal day, (Valentine’s Day falls on a Sunday this year. If you read last week’s blog then you know where I’ll be.) I do however use it as a reminder to do something a little extra special for the ones I love the most.
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f you’re one who is close to my heart you can always expect something delicious to show how much I love you. I know that anything chocolate will do. Man or woman, chocolate can almost always bring a smile to someone’s face. There is a small percentage of humans who prefer to receive non-chocolate surprises. I guess then a card or flowers will have to do.
I am not a fan of flowers, beautiful in color and fragrant they are, they just never seem to last long. Well, now that I think about it, neither does that box of chocolates I always buy myself. I guess what I’m trying to say here is that there is an alternative to baking your way to your lover’s heart. Why not go savory? Cooking up a ‘cabbage flower’ can definitely sweep your significant other off of their feet and help you find your way into their heart. Perfectly roasted, golden brown, with a tender inside, this will be sure to hit the spot of your lover’s savory bite.
So this Valentine’s Day turn up the heat on that oven, light a few candles and enjoy this whole roasted cauliflower with the one you love.
Whole Roasted Cauliflower with Herb Sauce
Serves: 4 side servings
Ingredients:
1 Large cauliflower
Olive oil
Kosher salt
For the sauce:
1/3 cup blanched almonds
2 garlic cloves
2-3 teaspoons Worcestershire sauce
2 tablespoons unsalted butter, room temperature
1/2 cup olive oil
2 teaspoons white wine vinegar
1/2 cup coarsely chopped parsley or mint or both
1/2 teaspoon red pepper flakes
Salt & pepper
• Place a cast iron skillet or a baking sheet in the oven and turn on the heat to 375 degrees. Place a small pan of hot water on the floor of the oven, to create steam.
• To prepare the cauliflower break off the outer leaves and discard. Cut off the bottom of the stem, then use the tip of a small, sharp knife to cut off the leaves close to the stem. Cut out the hard core near the bottom of the cauliflower being sure to leave the main stem in tact and not cutting through any of the florets.
• Rinse the cauliflower, leaving the water clinging to the outside, and place on a work surface. Drizzle the cauliflower with olive oil and use your hands to rub the oil evenly over the cauliflower. Sprinkle with salt on all sides.
• Place the cauliflower on the hot pan in the oven, core side down. Cook until very tender all the way through when pierced with a knife, at least 1 hour or up to 2, depending on the size of the cauliflower. During the cooking time, baste the cauliflower with more olive oil or drippings from the bottom of the pan, about 2-3 times throughout the cooking time. It should brown nicely.
• To make the sauce, toast the blanched almonds in a small frying pan over low heat, shaking often, just until fragrant and golden. Set aside to cool.
• In a food processor combine the almonds, garlic and butter, pulse until smooth. Mix in oil, then vinegar and worcestershire sauce. Mix in herbs and red pepper flakes. Season to taste with salt and pepper. set aside until ready to use.
• When the cauliflower is tender remove fem the oven. Cut into wedges and spoon the sauce over top, serve immediately.
Kayleigh Van Vliet Baig was born and raised in Riverhead, where she lives with her husband Tahir and their two dogs.
Kayleigh is in her third season as Sous Chef at a private kitchen in Southampton. Not only is she second in command but her main focus is on creating, preparing and executing cold dishes such as salads, hors d’œuvres, appetizers, canapés, pâtés and terrines. Kayleigh has been in the culinary industry for the last 15 years, working her way up in kitchens on the East End. She also is a personal chef.
Look for In the Kitchen with Kayleigh every Saturday on SoutholdLOCAL.com.
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