Orange Cauliflower Gratin
Preheat oven to 375 degrees
Sauce:
3 Tbsp. Butter
1 ea. Orange Cauliflower stem, sliced thin
3 ea. Shallots sliced thin
3 Tbsp. Flour
2 c. Milk
1 ea. Nutmeg, grated
1/4 c. Horseradish
1/2 tsp. Tabasco
Kosher salt, to taste
Gratin:
1 Head Orange cauliflower Fleurette's, stem reserved
2 c. Grated Gruyere cheese
Fill a medium saucepan with salted water and bring to a boil. Cook Cauliflower Fleurette's until tender, about 3 minutes. Then place in an ice bath to stop the cooking. Meanwhile melt the butter in another saucepan adding the stems, shallots and a pinch of salt. Cover and cook over a low flame, stirring often until very tender and soft. Add flour and stir for two more minutes. Add milk, nutmeg and bring to a simmer adding more salt if needed. When mixture thickens take off the heat and place in a blender adding the horseradish and Tabasco. Carefully blend the mixture adding a little more milk and adjust seasonings. Toss the sauce with the Fleurette's and 1 cup of the cheese and place in a gratin dish. Put the remaining cheese on top and bake for 40 minutes until golden brown. Enjoy!
Purple Cauliflower in Salsa Verde
1 Head Purple Cauliflower
2 ea. Hard boiled eggs diced fine
1 bunch Italian parsley chopped fine
2 ea. Garlic cloves chopped fine
3 ea. Anchovies chopped fine
Extra virgin olive oil
Salt and Pepper
Cut cauliflower into small 2 inch pieces and cook in boiling salted water until tender. Cool in an ice bath and drain. Combine all other ingredients and adjust oil and season to taste. Toss salsa with cauliflower and serve room temperature as a tapas appetizer
Caramelized Green Cauliflower Saute
1 Head Green Cauliflower
2 Tbsp. Peanut oil
3 Cloves Garlic thinly sliced
1 Tbsp. Honey
1 tsp. Chili garlic sauce
Maldon Sea Salt
Cut cauliflower Fleurette's and quickly cook them in salted boiling water. Drain and run under cool water. Dry well on a kitchen towel. Heat a large saute pan on high heat. When pan is hot add oil until it starts to smoke a little. Very carefully add cauliflower and stir until it begins to caramelize. Add garlic and drizzle in the honey stirring constantly. When garlic begins to brown add chili sauce and sea salt. Stir one more time and serve.
About colored cauliflower:
While white cauliflower is a source for fiber, folate, vitamin C and complex carbohydrates, each of the more colorful varieties brings even larger doses of nutrients to the table. Orange cauliflower is especially high in beta-carotene. The purple variety is recognized for anthocyanins, also found in red cabbage and red wine. Green cauliflower is credited with having significant amounts of beta carotene, vitamin C and Vitamin A. According to the American Dietetics Association, the antioxidants in these varieties may all have cancer-fighting benefits.
Compared to white cauliflower, each color variety varies slightly in taste. For example, orange cauliflower has a slightly nutty flavor with a creamy texture while the green variety is slightly sweeter. The cauliflower can be found at: Select Safeway stores, Dragers, Andronicos, Wholefoods, Albertsons and Walmart Super Stores nationwide.
Wines featured in the segment:
Georis Sauvingnon Blanc 2007
Ventana Chardonnay Estate Grown Arroyo Seco 2007
These wines can be found at a variety of locations throughout the Bay Area.
About Chef Brandon Chase Miller:
From San Francisco to Europe, award winning Chef Brandon Chase Miller combines more than 20 years of culinary exploration to create the bold flavors of the California Riviera. Creatively fusing prime regional produce and a passion for the flavors of the Mediterranean, Chef Brandon Millers rustic cuisine tantalizes the palate with his utilization of the finest local vegetables, fruits, meats, and cheeses featured in every creation.
Created with inspiration from Chef Brandon Millers travels to the Mediterranean crescent; Spain, Southern France and Italy's Ligurian coast, Stokes Adobe Restaurant & Bar has a new menu daily featuring Tapas and crostinis, wood-oven roasted fish and meat, hearty soups and "live" salads, tagines, tortes, and more.
Mundaka Restaurant
(831) 624-7400
Mundaka restaurant serves casual, authentic Spanish cuisine in the heart of Carmel.
Website: http://www.mundakacarmel.com
About Allan Sabatier:
A proven leader of sales, marketing and customer service teams, Allan Sabatier has more than 20 years of experience in the food industry. He joined the executive management team at Salyer American Fresh Foods in 2008 and provides significant expertise in the consumer packaged goods industry including new product development, market introduction and product management.
About Salyer American:
For more than 80 years, Salyer American has grown premier produce, harvested fresh from their farms in California and Arizona. Through tradition, experience and innovation, they have honed their farm growing methods to maximize the quality of the produce from each of their prime growing regions. From seed to harvest, they cultivate a continuous, year-round supply of premium, artisanal vegetables. Salyer American combines heritage and craftsmanship, to plant seeds in prime growing regions with ideal micro climates. Rooted in tradition, their philosophy is classic, which allows their products' quality to shine.
Their premier quality produce, cultivated from the richest soils in America, allows for the vegetables true characteristics to emerge. The result -- crisp and tender vegetables, with vibrant colors and delicious flavors! They have a broad portfolio of commodities from which to choose desired varietals to be showcased in the produce aisle. Salyer American helps families live happier and healthier lives by providing the freshest, tastiest and most nutritious farm-fresh produce grown year-round. "From our farms to your table, Salyer American is where good food begins."
