Cauliflower for Life! Executive Chef and Owner of Bear Restaurant Chef’s Corner BY NATASHA POGREBINSKY Natasha Pogrebinsky Cauliflower is one of my all-time favorite vegetables. It’s perfectly versatile as a side dish, a main dish, or a filler in a sandwich. You can puree it, roast it, sauté it, deep fry it, grill it, mash it, and on and on. It is also everyone’s best friend, pairing delightfully with fish, meat, eggs, cheese, you name it. A great source of Vitamin C, B-6, and calcium, it is also very filling and can easily stand up as a meal on its own. Of course for me the best part is the taste; It’s earthy, yet bright and can be lemony. It’s very clean and mild, yet still very distinct and flavorful. Try this recipe as a main or a side dish and let me know what you think! Na Zdorovye! 26 may 2017 i LIC COURIER i www.qns.com Cauliflower Gratin 3 tbsp butter 1 head cauliflower (trimmed) 3.5 tbsp flour 2 whole eggs – beaten ½ cup panko bread crumbs 1.5 cups ½ & ½ or heavy cream (almond or soy milk can be a substitute) 1 tbsp capers (drain and rinse off excess salt) 1 tsp red pepper flakes (if you like it spicy) Preheat the oven to 400F. Bring a stock pot of water to a boil, submerge the head of cauliflower for about 5 minutes, simmer and remove. Coat each slice with flour, egg mix, and bread crumbs, in that order. Let cook, and then slice into 8 even slices. In a sauce pan, bring to a boil the cream, pepper flakes, capers, a dash of salt and pepper. Reduce to a simmer and whisk in 2 tbsp butter until a thick creamy sauce forms. Butter the bottom and sides of an oven-safe baking dish, layer the cauliflower and cover with creamy caper sauce. Bake for about 20-30 minutes until golden brown and the sauce thickens up some more. Serve with lemons, fresh parsley and extra hot sauce on the side.
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