Cauliflower in Cast Iron Pot Recipe

click to rate
7 votes | 13689 views

This dish can be used as a main or a side - would also be a great item to take to a party or a pot luck. Your friends won't be disappointed. If you can, use locally grown and organic cauliflower. You'll taste the difference.

Prep time:
Cook time:
Servings: 4
Tags:

Ingredients

Cost per serving $0.51 view details

Directions

  1. Slice the cauliflower about 1/8 of an inch thick.
  2. Season 1 and ¼ of cauliflower with olive oil and sea salt to taste.
  3. Roast in a 350 degree oven until slightly charred and tender.
  4. Start the butter in a cold sauce pot and place on medium heat. Allow the butter to melt, become foamy and turn golden brown.
  5. Remove brown butter from heat and add the vadouvan. Let vadouvan and butter sit for an hour.
  6. Add all but 1/4 of the remaining raw cauliflower to a sauce pot. Add the milk and just enough water to cover cauliflower. Add a teaspoon of sea salt and cook on low-medium heat until cauliflower is completely soft.
  7. Puree this mixture and strain through a fine sieve.
  8. Slice the day old bread as thick as you want and brush lightly with the vadouvan butter. Bake in a 350 degree oven for about 5-6 minutes. (At this time correct your seasoning on the roasted and pureed cauliflower).
  9. Season the remaining raw cauliflower with a touch of the vadouvan, parsley and sea salt.
  10. To create four individual servings, have 4 small serving pots, such as mini cast iron pots. Layer the roasted and pureed cauliflower and then the vadouvan butter continuously until the pot is filled. On top, add the raw cauliflower and the dish is ready to serve with the toasted bread.

Toolbox

Add the recipe to which day?
« Today - Dec 01 »
Today - Dec 01
December 2 - 8
December 9 - 15
December 16 - 22
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 108g
Recipe makes 4 servings
Calories 329  
Calories from Fat 285 87%
Total Fat 32.33g 40%
Saturated Fat 16.8g 67%
Trans Fat 0.0g  
Cholesterol 72mg 24%
Sodium 238mg 10%
Potassium 115mg 3%
Total Carbs 7.71g 2%
Dietary Fiber 0.3g 1%
Sugars 3.47g 2%
Protein 3.21g 5%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Reviews

  • Nate Appleman
    I'm not vegan or vegetarian, but this was a home run of a main. Strongly recommend.
    I've cooked/tasted this recipe!
    • Dean Grason
      Great tasting and resonably easy to make.
      I've cooked/tasted this recipe!
      • Mihir Shah
        Simply unbelievable. Got the vadouvan at Whole Foods. Highly recommend and can be used as a main. Big dish.
        I've cooked/tasted this recipe!
        • Michele Grason
          Great introduction to an interesting spice! Surprisingly hearty.
          I've cooked/tasted this recipe!
          • John Spottiswood
            I'm not a huge cauliflower fan, but I really enjoyed this preparation.
            I've cooked/tasted this recipe!

            Comments

            • Micheline
              December 16, 2013
              Where do you find vadouvan butter? If I can't find it, can I use a substitute?
              What would you recommend?
              • Deborah Parker Wong
                November 7, 2008
                I've enjoyed this dish several times at Ubuntu, thanks for the recipe!!

                Leave a review or comment