Curried Cauliflower
Now, if
it weren’t for the offerings put forth by family members or friends, some of my
culinary influences would not become a great notion in space or time. Today’s dish is being brought to you by
Doreen, a family member who owes a lot of her food influences to her vegetarian
leanings. Our friends that we invite to
the dance are Cauliflower, French onion dip mix, sour cream, curry and Panko
(Bread Crumbs), along with any mix of cheese you prefer. Today, since Mozzarella is a good melting cheese,
I will employ it’s presence into today’s masterpiece. For color contrasts, mixing pepper jack and
cheddar, or for flavor diversity, a little bleu cheese would go a long way to
make it a party in your mouth when it is partaken.
After securing
a nice clean head of cauliflower, and bringing it to a boil, and testing it
every five minutes once a boil has been achieved, to get it to an Al Dente
(half cooked)fork poke, remove and place it into a pie tin. Mix up a batch of French Onion Dip with
enough Curry to taste with either sour cream, as I alluded to earlier, or use
Yogurt if you dare, probably plain flavored.
Spread that concoction over the head of Cauliflower, filling in any of
the crevices left by the boil. Over the
top of the Onion Dip Spread, lay a thick layer of shredded cheese or cheese
blend over the top and then a layer of Panko over that.
Proceed
to bake this wonderful dish in the oven at 350’ degrees for twenty or thirty
minutes or until the bread crumbs start becoming browned.
Remove and serve with things like fresh melon and grilled
Asparagus. Remember to thank your
friends you shared your time with and make them feel as you are grateful for their
sacrifice to you so you could bring pleasure to your guests at mealtime.
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