Food Network Magazine - (02)February 2020

Cauliflower Magic

ARY 2020●FOOD NETWORK MAGAZINE

Caulif lower Gnocchi

Microwave two 10-ounce bags frozen

riced cauliflower as the label directs; let

cool. Transfer to a clean kitchen towel and

squeeze out any excess water. Puree in a

food processor with 1 egg yolk, 3 tablespoons

potato starch, 2 tablespoons parmesan and

½ teaspoon kosher salt until well combined,

45 seconds. Divide into 4 pieces and shape

each into a ¾-inch-thick log. Slice the logs

into 1-inch pieces and arrange on a baking

sheet. Freeze until firm, 2 hours. Sauté the

frozen gnocchi in butter in a nonstick skillet

until browned, about 5 minutes. Add ½ cup

marinara sauce and simmer until hot.

Caulif lower Parmesan

Toss the florets from 1 small head cauliflower

with 3 tablespoons each melted butter and

olive oil in a large bowl. Add ¼ cup each

breadcrumbs and parmesan and season with

salt and pepper; toss. Spread on a baking

sheet and roast at 425 ̊ until tender and

crisp, 35 minutes. Transfer to a 3-quart

baking dish and top with 2 cups marinara

sauce, 1 cup shredded mozzarella and

¼ cup parmesan. Broil until bubbling,

3 to 4 minutes. Top with chopped basil.

Fried Caulif lower Sandwiches

Slice two 1-inch-thick steaks from the

center of 1 large head cauliflower, cutting

through the core. Very finely chop some of

the remaining florets to make ¼ cup. Whisk

1½ cups flour with ½ teaspoon each kosher

salt and pepper in a shallow dish; add the

chopped florets, then stir in 1 tablespoon

buttermilk to make clumps. Whisk 1 cup

buttermilk with 2 tablespoons hot sauce in

a shallow bowl; add the cauliflower steaks

and turn to coat, then dredge in the flour

mixture, pressing to adhere. Deep-fry in

350 ̊ vegetable oil until golden brown and

crisp, about 10 minutes. Remove to a rack

to drain. Serve on toasted buns with

lettuce and tartar sauce.

Barbecue Caulif lower Steaks

Slice two 1-inch-thick steaks from the

center of 1 large head cauliflower, cutting

through the core. Season with salt and

pepper. Microwave in a large bowl, covered,

until just tender, 6 to 8 minutes. Brush

with olive oil. Grill over medium-high heat

until marked, about 2 minutes per side.

Continue to grill, flipping and basting with

⅓ cup barbecue sauce every 2 minutes, until

tender and lightly charred, about 12 minutes.

PHOTOS: RALPH SMITH; FOOD STYLING: JAMIE KIMM; PROP STYLING: NIDIA CUEVA.

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