April 15, 2019Target Healthy Eating
1 large head cauliflower, broken into florets
2 heaping Tablespoons fresh thyme, well chopped
1 large onion, chopped
2 and 1/2 Tablespoons unsalted butter, for cooking and oiling baking dish
3 anchovy fillets ground in mortar & pestle with 3 fresh garlic cloves
2 Tablespoons chickpea flour
1 cup heavy cream
1 heaping Tablespoon black mustard seeds, toasted
1 jalapeno, seeded, then chopped well
3/4 cup grated Gruy?re cheese
1/2 cup grated fontina cheese
7 additional fresh garlic cloves, sliced
1 pinch chili flakes
1 pinch black pepper
1 teaspoon turmeric
1/4 cup panko flakes
1 teaspoon curry
1 teaspoon cardamom
2 Tablespoons Parmesan, grated in your kitchen
1 Tablespoon olive oil
1. Preheat oven to 375- 400 degrees
2. Butter a large 2 to 3-quart glass baking dish.
3. Do all your chopping, slicing grinding, toasting now.
4. Transfer to a colander to drain and cool.
5. In a small saucepan, melt 2 Tablespoons butter over medium flame. Stir in the chickpea flour until you get a pale yellow paste. Figure about 2 minutes.
6. Next, stir in the heavy cream, anchovy/garlic paste, additional garlic, jalapeno and chili flakes. Let this mixture come to a simmer, stirring for about 3 minutes, until it thickens.
7. Remove the saucepan from the stove, stir in half the Gruy?re and half the fontina. Stir until well combined.
8. With paper towels, pat the cauliflower dry.
9. Put all of the cauliflower into the buttered baking dish. Then pour all of the cheesy sauce over the cauliflower and stir to coat.
10. In a small bowl, add the rest of the cheese, toasted mustard seeds, turmeric, curry, cardamom, and stir these ingredients together.
11. Top the casserole with the ingredients from the small bowl and bake for about 20 minutes. Bake until the casserole bubbles a little and turns golden.
12. While casserole is baking, get out another small bowl. Add the panko flakes, chopped fresh thyme, and the extra virgin olive oil. Stir well to combine.
13. Check oven to see if the casserole has turned golden. When it does, add all of the panko mixture over the top of the curry.
14. Put the casserole back into the oven. Bake for another 8 to 10 minutes, until the topping gets crisp, which is what you want.
15. Remove from oven and allow your cauliflower curry to cool down a bit (5 minutes or so) before you serve it
Serve with rice, quinoa, pasta, noodles, seafood, fish, poultry, lamb.
Or serve as an entree with a crisp salad, baguettee and a chilled glass of your favorite white wine.
From Our Table to Yours
Have a Great Week Everyone!