Best 3 Venetian Cauliflower Recipes
Embark on a culinary journey to the captivating city of Venice, where flavors dance and artistry takes center stage. Discover the secrets behind the delectable dish known as "Venetian Cauliflower," a harmonious blend of textures and tastes that will tantalize your palate. In this comprehensive guide, we'll unveil the essence of this Venetian specialty, providing step-by-step instructions and expert insights to ensure your Venetian cauliflower creation reaches its full potential. From selecting the finest ingredients to mastering the delicate cooking techniques, we'll guide you through the process, transforming your kitchen into a Venetian culinary haven.
Check out the recipes below so you can choose the best recipe for yourself!
VENETIAN CAULIFLOWER
Give commonplace cauliflower an upgrade and it becomes holiday fare. Take a classic Venetian approach by using a mixture of sweet spices. Caramelized onions, saffron and cinnamon build the fragrant foundation, along with fennel and coriander seeds. Currants, golden raisins and pine nuts add complexity.
Provided by David Tanis
Categories dinner, easy, lunch, quick, vegetables, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Cut cauliflower in half from top to bottom, then remove the core. With a paring knife, cut into very small florets of equal size. Blanch florets in boiling water for 2 minutes. Cool in cold water and drain.
- Put olive oil in a wide skillet over medium heat. Add onion and cook, stirring, until softened and lightly browned, about 10 minutes. Add saffron, cinnamon, fennel seeds, coriander seeds and red pepper. Season well with salt and pepper.
- Add lemon zest, currants, raisins and cauliflower florets. Toss with wooden spoons to distribute. Cover with a lid and cook for about 5 minutes more, until cauliflower is tender. Transfer to a serving dish and sprinkle with pine nuts and parsley. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 195, UnsaturatedFat 11 grams, Carbohydrate 20 grams, Fat 13 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 403 milligrams, Sugar 13 grams
VENETIAN CAULIFLOWER
Steps:
- Cut cauliflower in half from top to bottom, then remove the core. With a paring knife, cut into very small florets of equal size. Blanch florets in boiling water for 2 minutes. Cool in cold water and drain. Put olive oil in a wide skillet over medium heat. Add onion and cook, stirring, until softened and lightly browned, about 10 minutes. Add saffron, cinnamon, fennel seeds, coriander seeds and red pepper. Season well with salt and pepper. Add lemon zest, currants, raisins and cauliflower florets. Toss with wooden spoons to distribute. Cover with a lid and cook for about 5 minutes more, until cauliflower is tender. Transfer to a serving dish and sprinkle with pine nuts and parsley. Serve warm or at room temperature.
VENETIAN CAULIFLOWER
Categories Casserole/Gratin Cauliflower Dinner Spring Passover Kosher Bake Healthy Low Carb Vegan Vegetarian
Number Of Ingredients 14
Steps:
- Cut cauliflower in half from top to bottom, then remove the core. With a paring knife, cut into very small florets of equal size. Blanch florets in boiling water for 2 minutes. Cool in cold water and drain.
- Put olive oil in a wide skillet over medium heat. Add onion and cook, stirring, until softened and lightly browned, about 10 minutes. Add saffron, cinnamon, fennel seeds, coriander seeds and red pepper. Season well with salt and pepper.
- Add lemon zest, currants, raisins and cauliflower florets. Toss with wooden spoons to distribute. Cover with a lid and cook for about 5 minutes more, until cauliflower is tender. Transfer to a serving dish and sprinkle with pine nuts and parsley. Serve warm or at room temperature.
Tips:
- To save time, use a food processor to chop the cauliflower into small florets.
- If you don't have a food processor, you can also use a sharp knife to cut the cauliflower into small pieces.
- Make sure to drain the cauliflower well before cooking it, or it will be soggy.
- You can use any type of cheese that you like in this recipe, but Parmesan, Asiago, and mozzarella are all good choices.
- If you want a crispy crust on your cauliflower, make sure to cook it until it is golden brown.
- Serve the cauliflower immediately, or it will get soggy.
Conclusion:
Venetian cauliflower is a delicious and versatile dish that can be served as an appetizer, side dish, or main course. It is easy to make and can be tailored to your own taste preferences. The tips above will help you make the perfect Venetian cauliflower every time.
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