For the Cauli-Caesar sauce: (yield 1.5 cups)
Cauli Caesar Sauce
Author: Pizza today
Type of recipe: Changing room
- 2 cups (about 7.5 ounces) cauliflower florets cut into 1-inch pieces
- 7 anchovy fillets
- 2 cloves of garlic
- 3 egg yolks
- 5 tablespoons finely grated Parmigiano Reggiano
- 3 tablespoons extra virgin olive oil
- ¼ cup fresh lemon juice
- 2 teaspoons dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon red wine vinegar
- 7 rounds of freshly ground pepper
- ½ tablespoon salt
- Fill a 2-litre pot ¾ full with water and bring to the boil with 1 teaspoon of salt.
- Add the cauliflower and cook over a high heat for 5 minutes before removing to a plate to cool.
- Put all the ingredients including the cauliflower in a food processor and turn on high until a creamy sauce comes out.
- Reserve for salad.
3.5.3229
For the cauliflower croutons:
Cauli-Caesar Salad Croutons
Author: Pizza today
Type of recipe: salad croutons
- ½ cup (2 ounces) small crouton-sized cauliflower florets cut from a large head. Trim any stems and sides to look square if possible. (approx. 20 trimmed bouquets.)
- 1 beaten egg
- 2 tablespoons of flour
- 1 Tbsp grated Parmigiano Reggiano plus 1 Tbsp to toss.
- ½ tsp salt
- 2 tablespoons extra virgin olive oil
- 1 pinch of oregano or dry Italian seasoning
- Mix the flour with a tablespoon of Parmigiano and the salt in a bowl.
- Toss the trimmed florets in the egg wash, then fold them into the flour mixture.
- Place the 2 tablespoons of oil in a small sauté pan and heat the oil to medium-high before placing the florets in the pan.
- Saute for 2 minutes until the first side turns golden brown.
- Flip to brown the other sides and you may need to turn the heat down to finish – 2 more minutes.
- While the croutons are warm and dark golden like croutons, toss them in a bowl with Parmigiano so that the cheese sticks to florets.
- Sprinkle a pinch of spices on florets and reserve for salad.
3.5.3229
For the salad:
Cauli Caesar salad
Author: Pizza today
Type of recipe: salads
- 3 large outer romaine leaves approx. 7 to 9 inches long
- 5 smaller inner leaves measuring 3 to 5 inches long and trimmed 1 inch at the base. (Note, these leaves will stand vertically in the center of the salad, so the base should be square.)
- Cauli-Caesar sauce
- Cauli-Caesar croutons
- Cut the stem out of the 3 large romaine leaves, leaving 6 half leaves.
- Place large leaves in a large bowl and add 2 tablespoons Cauli-Caesar sauce and 1 tablespoon Parmigiano Reggiano.
- Toss with a spoon to coat all the leaves. (Note: these leaves are intentionally wilted more because they provide a nest for the smaller, crunchy, inner leaves to stand up in.)
- Lay all the leaves on a cutting board horizontally in a 14- to 15-inch pile about 2-3 inches wide. (Note: leave on board for 3 to 6 minutes to wilt slightly.
- Place the smaller, trimmed leaves in the bowl and toss with 2 tablespoons of sauce and 1 tablespoon of Parmigiano Reggiano.
- Once the smaller leaves are dressed, place the bottom of these leaves on the end of the leaves on the cutting board and roll gently while holding the roller and the leaves. Scroll all the way to the end of the large leaf line.
- Carefully turn the lettuce vertically so that the long-leafed, circular base is at the bottom of a plate.
- Carefully ensure that the small, vertical leaves are secure in the donut-shaped base and able to stand on their own. (This may take several tries.) Dust with more Parmigiano if desired.
- Garnish with the cauliflower croutons and serve. (Optional – sauteed shrimp or chicken tossed in another tablespoon of Caesar dressing.)
3.5.3229