|Socca & Greens|
Friday, January 7, 2011
Cauliflower Leaves.....who knew
Dorrie's cauliflower gratin and I just couldn't bear to toss the huge, undamaged leaves that had nestled the heads of cauliflower. I sliced them with stems included and sauteed with garlic and pancetta, adding a bit of chicken broth to tenderize. The leaves were tasty, even though the central ribs were a bit fibrous. I will definitely serve these again. I presented them alongside the gratin and Dorrie's Socca to which I added sage instead of rosemary. Next time I prepare the socca (which was a hit when I prepared it last night with rosemary) I will add green onion tops or garlic chives.A simple mix of grabanzo bean flour, olive oil and water turn into a flavorful, crispy treat.
Posted by Renee at 10:30 PM