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Creamy mashed cauliflower with a topping of caramelized shallots and crisp-fried sage leaves. The classy alternative to traditional mashed potatoes.
Rickey said he picked this "just in time" becuase it was ready and we had a freeze Thursday night. It tasted great.
For Donn's birthday dinner.
1 head cauliflower, broken up
1/8 c olive oil
1/8 c dijon mustard
1/8 c white wine vinegar
Roast at 475 until brown.
Horseradish Mousse
Cauliflower "Panna Cotta," Slow Baked Beets, Compressed Apples and Broche Melbas
Note: A substitute for me instead of the Sea Urchin Mousse