There are four major groups of cauliflower and hundreds of varieties used around the world. Of these groups: Italian, Northwest European biennial, Northern European annual and Asian, the Italian is the ancestral form from which the others are derived. This recipe calls for the white variety you find most often in the market. Actually, I’ve never cooked with any other kind. Although, I have eaten the Italian Romanesca which is light green in color and tastes more like broccoli. When I was in Seattle a couple of months ago, I took the picture below at Pike Place Market (thought you’d like to see what they look like). This makes an attractive and delicious prelude to a dinner or simply use as they were originally intended … Merenda, a small bite in the afternoon to take the edge off the appetite!
- 2 cups (1/2 head) cauliflower, roasted
- 1 egg
- 1/4 cup Parmesan cheese, grated
- 1 teaspoon Italian seasoning
- 2 tablespoons ricotta
- Roast the cauliflower (see Roasted Mashed Cauliflower)
- In a food processor, pulse the cauliflower until it is rice-like.
- Add the egg, Parmesan cheese, seasoning and ricotta, pulse until all ingredients are combined.
- Brush standard-size muffin tins lightly with olive oil, spoon mixture into muffin tins (fills 8).
- Bake at 400* for 20 minutes.
To serve: place on a plate and top with arugula (lightly dressed with olive oil, salt and pepper). Garnish with diced tomatoes.
Or, you may prefer this presentation. I used mini-muffin tins and put the arugula on the plate first topped with 3 small bites.
Use no garnish at all. Double the recipe, store in an airtight container in the frig and have a healthy bite to pack in a lunch, take on a hike or eat as they were original intended … Merenda, a small bite to take the edge off the appetite!
Italian Romanesca Cauliflower (to me, this cauliflower looks like it is made up of little cacti … or have I lived in the desert too long?)