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    Tuesday, November 29, 2016

    Tasty Cauliflower - Sicilian Style with Pecorino Cheese and Black Olives

    Once again, always thinking of food the kids would like to eat
    This IS a Cauliflower Cheese, without the usual Cheese Sauce
    BUT as you will see, using the leftovers, I did make the Cheese Sauce and it was yummy

    I found this recipe in the NY Times Cooking Column. Martha Rose Shulman is the author in fact
    My Grandchildren love vegetables, so it's good to find different ways, to serve food to develop their palate 
    I did like the idea of using Green Cauliflower, a very pretty vegetable
    1 generous head green or white cauliflower (2 to 2 1/2 pounds)
    Sea Salt
    1 small onion, finely chopped
    3 tablespoons extra virgin olive oil
    2 garlic cloves, minced
    16 imported oil-cured black olives, pitted and cut in half
    2 tablespoons minced fresh parsley
    Freshly ground pepper
    ½ cup freshly grated Pecorino or Parmesan, or a combination

    Break up the cauliflower into small florets while you bring a large pot of water to a boil.
    Salt the water generously and drop in the cauliflower.
    Boil 5 minutes while you fill a bowl with ice and water.
    Transfer the cauliflower to the ice water, let sit for a couple of minutes, 

    This stops the cooking process and keeps the Cauliflower nice and firm
    then drain and place on paper towels.
    Preheat the oven to 175C
    Oil a 2-quart baking dish or gratin dish. 

    Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet and add the onion. 

    Cook, stirring, until tender, about 3 minutes, and add a pinch of salt and the garlic.
    Cook, stirring, for about 30 seconds, until fragrant and translucent.
    Remove from the heat and stir in the olives.
    Place the cauliflower in the baking dish and 

    Add the onion and olive mixture, the remaining olive oil, the parsley and half the cheese. 
    Season to taste with salt and pepper and stir together well.
    Spread out in the dish and sprinkle the remaining cheese on top.

    Bake in the preheated oven for 25 to 30 minutes, until the cheese is nicely browned.
    Serve hot or warm.
    I served this with Roast Chicken

    The next day
    I looked at the leftovers and of course "a bake" came to mind
    Very simple
    Just make a simple Bechamel Sauce
    Flavour it with some grated cheese
    Voila...another dish has been created

    2 tablespoons butter
    2 tablespoons flour
    1 cup milk
    Sea salt and freshly ground black pepper
    1/2 cup grated tasty cheese

    Handful of extra grated cheese

    Melt butter in a small pot
    Add flour and cook for 2-3 minutes, to get rid of the raw flour taste
    Season with S & P
    Add milk gradually
    Stir vigorously and keep on the heat
    A wooden spoon is best or a wire whisk
    Keep on stirring till the sauce begins to thicken
    When it is bubbling
    Let it cook for another 2-3 minutes
    Stir every so often to stop lumps forming and make sure it doesn't stick
    Add grated cheese

    In a gratin dish, layer the chicken and cauliflower
    Cover with sauce
    Top with extra grated cheese
    This is good to freeze at this stage
    I have excellent Pyrex dishes, just big enough for 1 person
    Into the freezer for another night

    But if you are working with the unfrozen dish
    Heat oven to 180C

    Bake for 20 - 25 minutes until it bubbles and turns lovely and golden
    Absolutely Fabulous

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