Cauliflower Tarte Tatin

Last 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

1. Select a small pan that is oven safe – about six to 8 inches on the bottom.
2. Saute the shallots in oil until they are wilted and just starting to brown – remove from pan and set aside
3. 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
4. Cover with a lid for a couple of minutes to steam the cauliflower.
5. Uncover and add garlic – saute until you can smell the garlic a little
6. Add the honey around the edges and the balsamic drizzled all around
7. 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!!