12.16.2010

Braised Cauliflower -killertomato

Found some lovely cauliflower at Sevananda, a vegetarian health food store here in Atlanta that has a terrific selection of just about everything. I love it! The cauliflower didn't need much encouragement so I created this simple side dish to a pork loin (I think it would be divine with short ribs, by the way):

Braised Cauliflower in Mushroom Stock with Black Pepper and Coriander

2 lbs cauliflower
1 clove garlic, slivered
2 c. mushroom stock
salt and pepper
1 tsp. coriander
olive oil

In a large frying pan, saute garlic for a minute or two then quickly sear the cauliflower over high heat, either stirring constantly or moving the pan so that the cauliflower jumps around like popcorn. You don't want it to burn, just brown it and give it a nice roasted flavor. Add salt and a generous amount of black pepper, and coriander. Add stock and cover pan, reducing heat to a low simmer and cook until the cauliflower is soft.

Mushroom stock:
1 lb. mushrooms
1 small carrot, sliced
1 small celery root, sliced
half of a small onion, or two shallots
pinch of fresh rosemary or dried thyme
In a large pot, saute carrot, celery and onion for 3-4 minutes over medium, then turn the heat to low and let the vegetables linger for 5 minutes, turning only once or twice. add mushrooms and cover with about 12 cups of water.

Simmer for two hours.

Strain liquid.

2 comments:

  1. ohhh, i miss Sevananda, and that sounds delicious, with the black pepper and coriander...i LOVE coriander, and not many people seem to use it...it is like a sharp or a flat note in musical terms to the sweet and savory scale of the dish...like fresh nutmeg. people don't use it, because they have had it BUTCHERED before...subtlety is the key...great flavor.
    -ac

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  2. did you live in atl? i know, i love coriander too. i used it heavily a few years ago and sort of rekindling our relationship now.

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