Exploration of Cauliflower

Cauliflower is a great vegetable that is often underrated. I've been experimenting with it lately and have some recipes that pack a lot of flavor and are very healthy to boot offering numerous benefits. It's very low cal, is packed with nutrients, is full of anti-oxidants, helps the body detox, is anti-inflammatory, and provides cardiovascular support to name a few.  It's a very diverse vegetable and can be prepared in several ways from light and crispy to creamy.

Cauliflower Steaks in Cauliflower Puree with Seared Scallops in White Bean Puree

Cauliflower
1 head cauliflower
2-3 cloves garlic
2 cups veggie stock
1-2 tbsp olive oil
salt
pepper

Preheat oven to 350F.  With the stem facing up, slice 3/4" steaks from the cauliflower and cut the remaining into 1/2" pieces.  Lightly coat the steaks with olive oil, salt & pepper.  Using an oven proof frying pan, saute on med-high for about 5 minutes a side.  You want each side to be brown and crispy.  When both sides are nicely browned bake in oven for 10 minutes.

Put the remaining cauliflower and garlic in a pressure cooker and just cover with veggie stock and pressure cook for 5 minutes (alternatively boil about 10 minutes until nice & soft).  Strain and put cauliflower in blender and add remaining liquid a little at a time to get the desired consistency.  Season to taste.


White Bean Pureee & Scallops
1 cup cannellini beans (2 cups if using canned)
fresh rosemary
juice of a lemon
2 tbsp olive oil
8 scallops
cumin
salt
pepper


For the bean puree I make my own beans but canned beans come out pretty good too.  A lot of people soak their beans overnight prior to cooking but I use a pressure cooker to prep them instead.  Add a cup of beans, cover with about an inch of water, and add a sprinkle of salt.  I then let the pressure build until the pressure cooker starts steaming and cook over medium heat for 5 minutes.  Let the pressure dissipate and rinse your beans.  Then put back in the pressure cooker, cover with 2 inches of water, 1 tbsp chopped rosemary. Cover and let the pressure build up and cook over medium heat for 50 minutes.  Let the pressure dissipate, and drain beans (save the cooking liquid).  Puree beans in a food processor, add some chopped fresh rosemary, add 1-2 tbsp olive oil, add cooking liquid as needed to achieve desired consistency, and season with salt & pepper to taste.  Add the juice of 1/2-1 lemon at the very end.

Whenever you sear scallops make sure they are nice and dry.  If they contain moisture they will not brown.  Season with salt, pepper, and cumin.  Sear in hot oil for a minute per side.

To serve, ladle the cauliflower puree onto your plate and put a cauliflower steak over it.  Ladle the white bean puree onto your plate and place your scallops in it.