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Bonita & Estero Magazine - - EPI­CU­RI­OUS -

CAULI-POLON­AISE: CHEF TODD ERICK­SON’S MOD­ERN TWIST ON A FRENCH CLAS­SIC

Serves 4

Cauliflower head cut in half ¼ cup ex­tra vir­gin olive oil 2 sticks of but­ter ¼ cup small-diced shal­lots ½ cup grated Gruyere cheese 1 tea­spoon kosher salt 3 slices very dry pumper­nickel toast ¼ cup whole-grain mus­tard 1/8 tea­spoon cayenne pep­per 2 large eggs 3 ta­ble­spoons and 2 tea­spoons black truf­fle oil ¼ cup Ital­ian pars­ley leaves, stems re­moved Shaved radish

HOW TO PRE­PARE Pre­heat oven to 375 de­grees. Brush cauliflower halves with olive oil. Place stem side down in roast­ing pan with ¼-inch wa­ter. Roast for up to 1 hour or un­til heads are deep golden brown. Re­move from oven and cool. While cauliflower roasts, pulse toast into crumbs in food pro­ces­sor. Pour crumbs into medium-size mix­ing bowl, toss with mus­tard and cayenne pep­per. Pour onto cookie sheet and bake un­til dried out, then re­move from oven and cool. Driz­zle cooled crumbs with 2 tea­spoons black truf­fle oil. Add room-tem­per­a­ture but­ter, shal­lots, Gruyere, rest of black truf­fle oil, pep­per and salt to food pro­ces­sor and purée un­til smooth. Lib­er­ally smear but­ter on cauliflower, re­turn to oven 5 to 6 min­utes to re­heat and melt but­ter. While cauliflower re­heats, cook eggs separately, sunny-side up un­til egg white is com­pletely set. Re­move cauliflower from oven, sprin­kle with pumper­nickel crumbs and top with eggs. Gar­nish with pars­ley and shaved radish. Serve im­me­di­ately.

13499 Bell Tower Way, Fort My­ers. 239-334-0900, so­ci­ety­fort­my­ers.com

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