Sunday, January 19, 2014

Whole cauliflower with fresh thyme and walnuts

Well, I'm miffed. There I was, "partnering" with an off-Broadway play -- "wine is almost a fifth character" -- and within a week of opening night, they take my badge and link down from their website. Of course they took the other partner's information and link down, too. Maybe they were embarrassed at only having two partners. Maybe the play flopped. Maybe the play is so good that they've soared beyond the need for partners, and are now just rolling in it.

Anyway I've decided to console myself with cauliflower. This is an adaptation (ha ha) of a recipe Martha Stewart once gave on her t.v. show. Her version called for the drizzling of browned butter and sauteed hazelnuts over a whole head of steamed cauliflower. Almost any nuts sauteed in butter will taste good, and the addition of almost any fresh herbs will improve things further. I chose thyme and walnuts. Amusez-vous with your own ideas.

Place a whole trimmed head of cauliflower in a deep pot, and fill with cold water so that the cauliflower is about two thirds submerged. Bring to a boil, lower the heat and simmer for about 15 minutes. Then carefully turn the head over and continue simmering another 10 minutes or so.

Meanwhile, melt butter -- choose how much, I use 1 stick -- in a separate saucepan and when it foams, stir in a cup of chopped nuts and a few sprigs of the herbs of your choice. Don't forget a pinch of salt. Cook briefly until the nuts and butter brown gently.

Drain the cauliflower, put it in a deep bowl, and pour the butter mixture over. Serve it forth and console yourself for whatever miffs you.

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