With
Oktoberfests going on lets hit our German heritage with this old
country classic. Cauliflower is transformed with a nutty subtle
flavoring for this tummy warming treat. Home made soups will be a
great feather in your cooks cap.
Cauliflower,
mushrooms, sausage and a touch of garlic create this wonderful
addition to your menus. Try using more fresh produce now while it is
plentiful.
Ingredients:
1
head of cauliflower cut into 1 inch florets
5
cloves garlic
½
cup carrot chopped
2
Tbs olive oil
1
Tbs butter
1
yellow onion
1
lbs loose sausage
3
Tbs flour
2
cups chicken broth
2
cup water
1
cup sliced mushrooms
½
tsp rosemary
½
tsp thyme
¼
tsp nutmeg
1
tsp salt + ½ tsp pepper
-----------------------------------
Directions:
Heat
oven to 415
degrees
Cut
a head of cauliflower into florets
rinse
with vinegar water for about 5
minutes
while oven heats.
Drain on paper towels.
Chop
the carrots
Peel
the garlic but leave cloves whole. Put in large bowl with cauliflower
pieces and drizzle well with olive oil. Stir it around.
Line
a baking sheet with foil, spray with cooking spray and spread florets
and garlic in a single layer.
Roast
for 30 – 35 minutes or
until edges start to turn brown.
The
trick to roasting cauliflower is to make sure it is spread out in an
even layer so the florets roast and don’t steam. The other
important key is to wait until the cauliflower turns golden on the
edges which might take a
half an hour.
Just think color = flavor.
Meanwhile:
chop the onions.
Heat
2 tbs oil in dutch oven. Add the loose sausage, cook, stirring for 8
minutes. Remove
to a bowl.
Add
the
mushrooms and onions. Stir and cook until done about 8
minutes, remove
to a paper towel lined plate.
Melt
butter into the grease in Dutch oven and sprinkle in flour, then cook
for 2
minutes to
get rid of the raw flour taste.
Reduce
heat to low and slowly whisk in 2 cups chicken broth and 2 cup water.
(if you only used broth it would over power the cauliflower taste.)
Now add your seasonings. Stir well
Add
the roasted vegetables. Reserve a cup full for a solid garnish to add
with the sausage.
Puree
with
an immersion blender.
When
consistency is to your liking, add in the sausage mixture. Let heat
through before serving.
Perfect
for when the nights that are starting to turn cool and you want to
turn hot!
Serving
my Master Indy
socialslave
To
satisfy and restore.
To
nourish, support and maintain.
To
gratify, spoil, comfort and please,
to
nurture, assist, and sustain
…..I
cook!
Please
buy slave's cookbook:
The
Little Black Book of Indiscreet Recipes by
Dan White
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