Sunday, June 21, 2015
When I am in Poland I like my cauliflower to be cooked and served in a traditional Polish way, sprinkled with fried breadcrumbs and accompanied by a tomato and onion salad. But this dish tastes best in Poland where cauliflower and tomatoes taste different than here. So whenever I make a cauliflower here, I am always looking for a recipe that is not similar to that Polish dish.
Since this is a high season for a locally grown cauliflower I have been buying it more often at my local farmers market. Besides the traditional white ones, now they also come in yellow and purple varieties, which look even more appealing. Just recently, I tried two new cauliflower dishes from different cuisines. Today the first of them, coming from France.
This one is a simple dish with the cauliflower being cooked or roasted and finished with a traditional French sauce Gribiche. Gribiche is used with many cooked vegetable, mainly asparagus, green beans, and potatoes. Since it is slightly spicy thanks to mustard and cornichons it also tastes great on a cauliflower, which is rather bland. The dish can be made ahead and if you wish to serve it warm just roast it shortly in the oven and serve it immediately after cooking or serve as a cold appetiser or a salad.
Cauliflower with a Herbs and Mustard Sauce
1 medium cauliflower (cooked until soft but firm, in water with a tbsp of salt and a tbsp of sugar),
2 hard boiled eggs,
1 tsp Dijon mustard,
1 garlic clove, minced,
1 tbsp lemon juice,
1/4 cup light oil such a grape seeds,
1 tbsp capers,
4 small cornichons, cut in thick slices,
1 tbsp fresh tarragon leaves, chopped,
1 tbsp flat leaved parsley, chopped,
2 tbsp chives, chopped,
salt and pepper to taste.
1. Place the cooked cauliflower in a large bowl,
2. In a bowl of food processor place eggs, mustard, garlic, lemon juice, and oil and run the engine until a smooth sauce forms.
3. Add capers, cornichons, parsley, and tarragon (leave the chives aside) and purée the sauce again.
4. Try the sauce and season it with salt and pepper according to taste. Drizzle the sauce over the hot or room temperature cauliflower.
5. Sprinkle the cauliflower with chopped chives and serve.