Cauliflower Recipe #2

Super simple, super good.

CAULIFLOWER POLONAISE

1 Large cauliflower
6 Tbs. butter (wow, I never use this much)
2Tbs. chopped onion
1 Clove garlic
1Tbs. chopped parsley
2 Tbs. bread crumbs
1 hard-cooked egg, finely chopped
(A note: I add all types of veggies and just cook them with the onions. Add whatever you want, peas, carrots, mushrooms, zucchini....you get the idea)

Divide cauliflower into nice bouquets. Cover with cold salted water. Bring to boil, then simmer gently until barely tender. Drain thoroughly and keep warm. Melt 4 tablespoons butter in the pan in which the cauliflower cooked (like I said, I don't use this much butter, use olive oil and a little bit of butter). Add onions and cook slowly 1 minute. Press garlic and add to onions. Continue cooking slowly a minute or so, or until onion if soft. Add parsley, bread crumbs, egg and remaining butter. Mix with cauliflower and serve. This make 4-6 servings.
VOILA!

Cauliflower

I think that cauliflower is a highly underestimated vegetable and often passed over. Which sucks. So here is some Cauliflower information, for inquiring minds must want to know all about it, right?

SELECTION: When selecting cauliflower look for white compact heads with fresh appearing leaves. The whiter the better, over-mature (gross) heads are yellow and spread open.

STORING: Store in fridge unwashed and in a plastic bag. Use as soon as possible.

NUTRITION: Cauliflower is high in Vitamin C and Iron, making it a great addition to a well-rounded vegetarian diet!

USELESS KNOWLEDGE: Cauliflower is native to the Mediterranean area and has been cultivated since at least 600 B.C. England imported it from France in the early 1600's and colonists brought it to America. It is a member of the cabbage family and available year-round. (See? Aren't you glad I told you all that stuff?)


And now....the cauliflower recipe you've all been waiting for!!!!!!!!!! :

CAULIFLOWER WITH CAPERS
An interesting first course, or salad.

1 head caulifower
1/2 cup mayo
1 tbs. cream ( I never use cream, sometimes water or a drop of skim milk if it's too thick)
1 tbs. lemon juice
salt, pepper, tabasco
1 tsp. capers in vinegar*
paprika
parsley

Steam cauliflower whole in 1 inch of boiling, salted water just until tender, approx. 15 minutes. Drain well. When cool enough to handle, break into flowerets. In large bowl combine mayo and cream(or whatever), lemon juice, salt, pepper and Tabasco to taste. Mix well. Add capers. Carefully fold in cauliflowerets. Chill and serve sprinkled with paprika and parsley.


*An important hint: when you open a bottle of capers, pour off its liquid and replace it with white wine vinegar. Let stand for several hours or overnight.