May was one big holiday for me!
The first half of the month, my son and I went to New Orleans for a special Mother’s Day trip and the remainder of May was spent at our family cabin in Northern California.
I have several recipes to share and a story … or two.
As many of you know, both of my maternal grandparents, as well as my mother was born and raised in New Orleans, so good eatin‘ is in my DNA.
The cauliflower recipe is case in point about the delicious food you’ll find in the Cresent City (Nola is more than gumbo and jambalaya).
The cooking liquid for the cauliflower is enough to cook more than one, which I didn’t know until I tried the recipe.
Not wanting to throw out this flavorful stock, I used it to cook small dutch baby potatoes (excellent with the whipped goat cheese).
With still more broth, I poached some chicken breasts I had in the frig. Finally, feeling that I got my money’s worth, I threw out the last bit of poaching liquid.
Now I have several meal possibilities with the cooked chicken (salads, sandwiches, merenda) and the potatoes (frittata, potato salad). We (Jack and I) devoured all of the cauliflower in one sitting.
If you have extra whipped goat cheese, you can use it in pepperazzi, as a spread for sandwiches, a dip for crudite or a filling for an omelette.
This signature dish of Chef Alon Shaya is served at Dominica’s in the historic Roosevelt Hotel in New Orleans. Dominica, (Sunday in Italian) is a fitting name for this inviting Italian restaurant with Old-Country charm. It’s the perfect place for families to gather after mass, sit at the handsome wooden tables and enjoy a traditional Sunday supper … or Monday or Tuesday …
Ingredients:
- 2 1/2 cups dry white wine
- 1/3 cup olive oil
- 1/4 cup kosher salt
- 3 teaspoons fresh lemon juice
- 2 tablespoons unsalted butter
- 1 tablespoon red pepper flakes, crushed
- 1 tablespoon sugar
- 1 bay leaf
- 8 cups water
- 1 head cauliflower, leaves removed
Whipped Goat Cheese:
- 4 ounces goat cheese
- 3 ounces cream cheese
- 3 ounces feta cheese
- 1/3 cup heavy cream
- 2 tablespoons olive oil (plus more for serving)
- Coarse sea salt
- In a large pot, bring wine, olive oil, salt, lemon juice, butter, red pepper flakes, sugar, bay leaf and water to a boil.
- Add the cauliflower, reduce heat, simmer 15-20 minutes (turning occasionally).
- Preheat oven to 475*.
- Using two large slotted spoons or a mesh spider, transfer the cauliflower (draining well) to a rimmed baking sheet.
- Roast for 30-40 minutes until brown all over, rotating sheet halfway through.
To prepare whipped goat cheese:
- In a food processor, blend goat cheese, cream cheese, feta, cream and oil until smooth. Place this luscious concoction in a serving bowl, drizzle with olive oil (can be made ahead, just cover and store in refrigerator).
To serve:
Transfer cauliflower to a plate (I used a pie plate). Drizzle with olive oil and sprinkle with sea salt. Don’t forget to add the knife! I’m definitely bringing this delicious vegetable with the fun presentation to the next potluck!
Serve with whipped goat cheese.
