Alix's Cauliflower

My good friend Alix Jaffe shared this amazing recipe with me. Here's my twist on it.

As my friends often say, I "Lulu-ized it!"

1/2 cup oil (sunflower,grape seed,or canola) 1 tablespoon ground cumin 2 teaspoons turmeric 1 teaspoon crushed red pepper Sea salt 3 heads of cauliflower—halved, cored and cut into 1-inch florets 4 cups chick peas 1/4 cup pine nuts 1/4 cup white raisins 2 tablespoons chopped cilantro 2 tablespoons chopped mint

Preheat the oven to 425°. In a small bowl, combine the oil, cumin, turmeric, crushed red pepper and 1/2 teaspoon of salt. On 2 large rimmed baking sheets, drizzle the cauliflower with the spiced oil and toss well to coat; season with salt. Spread the cauliflower in an even layer and bake for 30 minutes until browned and tender; switch the baking sheets halfway through cooking. Meanwhile, in a pie plate, bake the pine nuts for about 1 minute, until toasted. Let cool. Transfer the cauliflower to a large serving bowl. Sprinkle with the pine nuts, raisins,cilantro and mint. Ready to serve!!!

Just an idea: Great to put over a piece of fish or chicken. Or use it for a bruschetta

Lulu's Winter Wonderland. Happy Holidays!

Lulu's Cauliflower Soup Cauliflower Soup

1 head cauliflower 2 tablespoons extra virgin olive oil 1 small onion, chopped 1 tablespoon honey 1/4 tsp allspice 1/2 tsp Tabasco 1/2 cup heavy cream (optional) 1 tablespoon truffle oil 2 cloves garlic minced 1 quart low-sodium chicken stock 1/2 cup finely grated Parmesan Salt and freshly ground white pepper to taste

Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve. Heat the olive oil in a large soup pot over medium heat and add the onion and garlic. Cook until softened, but not browned, about 5 minutes. Add the cauliflowers and chicken stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart. About 15 to 18 minutes. Remove from heat, puree using a hand held immersion blender or puree the soup in small batches in a blender and return it to the pot. Stir in the cream, Parmesan, truffle oil, honey, allspice and Tabasco. Season to taste with salt and white pepper. Garnish with pomegranate seeds, Brussels sprout leaves brushed with olive oil and Stackhouse Bros. Cajun Spice Almonds (available at Santa Monica’s Farmers market)

Vanilla Bean Panna Cotta

1 cup whole milk 1 tablespoon unflavored powdered gelatin 3 cups heavy or whipping cream 1/2 cup honey 1 vanilla bean split length wise Pinch salt sliced strawberries julienned basil edible gold flakes (optional)

Place the milk in a small bowl. Sprinkle the gelatin over. Let stand for 10 minutes to soften the gelatin. Pour milk mixture into a sauce pan and stir over medium heat just until the gelatin dissolves. Scrape out the vanilla bean with a knife into the milk mixture. Also add the vanilla pod About 5 to 7 minutes. Do not let it boil. Add the cream, honey and salt. Stir 5 minutes. Remove from the heat and discard pod. Cool slightly and divide among 8 glasses, ramekins or shot glasses. Refrigerate until set, at least 6 hours When serving garnish with the basil, strawberries and edible gold (optional)