Cauliflower Tarte Tatin
Posted: February 17, 2011 Filed under: Uncategorized | Tags: appetizer, arugula, cauliflower, tart, vegetarian 2 CommentsLast night I had another food vision, actually, to be fair, I was dreaming about a piece of cauliflower pizza from GranDaisy Bakery and wondering if I could figure out how to make it. I quickly gave up figuring and think I will wait for a piece of the real thing when I get to New York. Then I started thinking about what else I could do with the half cauliflower in my fridge… and thought of doing a cauliflower tarte tatin – and then wondered how I get the flavor, the caramelization without being too sweet, etc…. . It turned out really good but I’m sure I’ll tweak it anyway!!!
Here’s what I did:
Cauliflower Tarte Tatin with Chopped Arugula Salad
Tart:
- 2 shallots, sliced
- 2 TB olive oil
- 1/2 head of cauliflower cut into flat slices and the extra little pieces crumbled into little pieces.1 clove of garlic minced
- 1 tsp honey
- 1 TB balsamic vinegar
- puff pastry
- Select a small pan that is oven safe – about six to 8 inches on the bottom.
- Saute the shallots in oil until they are wilted and just starting to brown – remove from pan and set aside
- Add more oil if needed and add the cauliflower, flat sides down in one layer – put all little bits over top so that they fill in the holes. Saute until you see a little brown on the edges
- Cover with a lid for a couple of minutes to steam the cauliflower.
- Uncover and add garlic – saute until you can smell the garlic a little
- Add the honey around the edges and the balsamic drizzled all around
- Put the puff pastry over top and place the whole pan in the oven for 20-25 minutes (400)
Salad:
- 1 handful of arugula – roughly chopped
- 1 tb parsley chopped
- 1/2 clove garlic minced
- 1/2 zest of lemon
- 1/2 juice of lemon
- shaved Parmesan
- salt & pepper to taste
Toss all together and place on top of cauliflower tart!!