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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


Curried Cauliflower with Pickled Onions and Pomegranate

Lobo
Lobo
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Posts : 28411
Join date : 2013-01-12

Curried Cauliflower with Pickled Onions and Pomegranate Empty Curried Cauliflower with Pickled Onions and Pomegranate

Post by Lobo Fri 22 Jan 2016, 10:21 pm

Curried Cauliflower with Pickled Onions and Pomegranate Img3l
Curried Cauliflower with Pickled Onions and Pomegranate
Curried Cauliflower with Pickled Onions and Pomegranate Translucent
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Prep Time: 30 minutes
Cook Time: 25 minutes
Servings: 6 to 8
Pickled red onions, pomegranate seeds and cilantro lend color and flavor to this cauliflower dish, which gets its intense flavor from curry butter. You will have some pickled onions left over. They’re excellent scattered over salads and add bright crunch to sandwiches, burgers and tacos.






  • 26

Ingredients:

For the pickled onions:


  • 1 red onion, julienned
  • 1/2 cup (4 fl. oz./125 ml) Champagne vinegar
  • 1/4 cup (2 fl. oz./60 ml) water
  • 1/4 cup (2 oz./60 g) sugar
  • 2 Tbs. extra-virgin olive oil
  • 1 bay leaf
  • 1 tsp. red pepper flakes
  • 2 Tbs. kosher salt


For the curry butter:


  • 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter
  • 4 shallots, julienned
  • 4 garlic cloves, thinly sliced
  • 1 Tbs. Madras curry powder
  • Finely grated zest of 1 orange

  • 1/4 cup (2 fl. oz./60 ml) grapeseed oil or other neutral oil
  • 2 heads cauliflower, cut into 1-inch (2.5-cm) florets
  • Kosher salt
  • 1/2 cup (1/2 oz./15 g) fresh cilantro leaves
  • 1/4 cup (1 oz./30 g) pomegranate seeds

Directions:

To make the pickled onions, put the onion in a heatproof bowl. In a saucepan over high heat, combine the vinegar, water, sugar, olive oil, bay leaf, red pepper flakes and salt and bring to a boil. Pour over the onion. Let cool to room temperature, then refrigerate until ready to use. The pickled onions will keep in the refrigerator for up to a week.

To make the curry butter, in a saucepan over medium heat, melt the butter. Add the shallots and garlic and cook, stirring occasionally, until the butter browns and the shallots and garlic turn golden, 3 to 4 minutes. Stir in the curry powder and orange zest. Set aside.

In a large, heavy sauté pan over medium-high heat, warm the grapeseed oil. Add the cauliflower and cook, stirring occasionally, until golden, tender and cooked through, 12 to 15 minutes. Season with salt and stir in the curry butter and 1 Tbs. of the onion pickling liquid.

Transfer the cauliflower to a large bowl. Arrange the cilantro, pomegranate seeds and pickled onion on top and serve immediately. Serves 6 to 8.

Charlie Parker, Chef, Haven, Oakland, CA

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