Best 3 Bring Me Your Head On A Platter Cauliflower Recipes
**Indulge in a Symphony of Flavors with Bring Me Your Head on a Platter Cauliflower**
Prepare to embark on a culinary adventure with Bring Me Your Head on a Platter Cauliflower, a dish that tantalizes the taste buds and captivates the senses. This unique and flavorful vegetarian dish is a symphony of textures and flavors, featuring tender roasted cauliflower florets coated in a savory marinade, nestled atop a bed of fluffy rice, and accompanied by a trio of delectable sauces. This recipe offers a customizable experience, allowing you to choose your preferred level of spiciness and customize the flavors to suit your palate. Whether you're a vegetarian seeking a hearty and flavorful meal or a meat-lover looking to explore new culinary horizons, Bring Me Your Head on a Platter Cauliflower promises an unforgettable dining experience.
BRING ME YOUR HEAD ON A PLATTER! CAULIFLOWER
OK just the Brain Food here! This is a take off of my Recipe #106251 using a different method to keep it looking like a brain for Halloween. Do take note all microwaves cook differently so take care when roasting not to over do. Oh by the way cauliflower is Brain food! A recent study done by McLean Hospital, an affiliate of Harvard Medical School, suggests that taking a minimum of 500mg of citicoline supplements a day can help boost mental energy and efficacy. Citicoline, a natural substance found in all living cells, can also be ingested via cauliflower-a source of choline, which is converted to citicoline in the brain!
Provided by Rita1652
Categories Cauliflower
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Wash cauliflower and remove core and leaves keeping the head intact.
- Place cauliflower stem side down in a oven/microwavable dish with one cup water and microwave for 10 minutes.
- Meanwhile mix oil, rosemary, salt, pepper and garlic together, pour over head.
- Bake in 350 degree oven for 30 minutes. Baste with the water and dripping from pan. If all evaporated add more.
- Raise to 425 degrees and roast for 30 minutes; or till desired tenderness but keeping the head whole.
- Optional Cheesy Brains:.
- Sprinkle head last 10 minutes with cheese.
- Serve whole with roasted garlic.
- Now lets get into the brains!
- For a great presentation place in a plastic skull head.
CRUDITE PLATTER
Pick a selection of vegetables or do them all.
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil and salt generously. Fill a large bowl with ice water and salt it generously as well Drop the beans into the boiling water and cook, uncovered, until crisp-tender, about 2 minutes. Scoop them out of the water and immediately plunge the beans into the ice water, to stop their cooking and set the color. Cool, remove them from the ice bath, and pat dry. Repeat with the broccoli, cauliflower, or asparagus cooking each until crisp tender. If using sugar snaps or fennel they may be served raw or cooked depending on their flavor or your preference.
- Attractively arrange all the vegetables on a large serving platter and serve with the dip of your choice.
- 1/2 cup roasted red peppers (about 4 ounces)
- 6 sun-dried tomatoes, packed in oil, drained
- 1/4 cup drained or Greek style yogurt, method follows
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon minced thyme, optional
- 1/8 to 1/4 teaspoon finely grated orange zest
- Freshly ground black pepper
- Combine all the ingredients in a blender, and process until smooth. Serve now or refrigerate until ready to serve.
- Yield: about 1 1/2 cups
- To make drained yogurt: Place 1/2 cup of plain whole or low-fat milk yogurt in a coffee filter set in a sieve or colander in the sink or over a bowl. Set aside for 1 to 2 hours until thickened. Discard the water whey and use the yogurt as desired.
- 1 clove garlic
- 1/4 teaspoon kosher salt
- 1 cup fresh basil leaves, washed
- 1 cup mayonnaise
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon water
- 1/2 teaspoon freshly squeezed lemon juice
- Chop the garlic with the salt, and then use the flat side of the knife to mash and smear the mixture to a coarse paste.
- In a blender combine the garlic paste, with the remaining ingredients and process until smooth.
- Transfer the sauce to a bowl, cover and refrigerate for at least 30 minutes before serving so the flavors come together
- Yield about 1 1/2 cups
GRILLED WHOLE CAULIFLOWER WITH MISO MAYO
Basting a head of cauliflower in a spicy butter sauce as it grills infuses it with flavor and turns it a nice orange color. Served over a lemony miso mayo and topped with scallions, it makes for an impressive-looking grilled vegetarian entrée, or you can serve it as a side alongside your favorite grilled meat.
Provided by Anna Stockwell
Categories Cauliflower Butter Soy Sauce Mayonnaise Grill/Barbecue Lemon Juice Green Onion/Scallion Dairy Free Peanut Free Summer Fall Backyard BBQ Dinner
Yield 4-6 servings
Number Of Ingredients 11
Steps:
- Prepare a grill for medium-high heat. Sprinkle cauliflower all over with salt in a large microwave-safe bowl. Cover with plastic wrap, pierce plastic a few times with a knife to vent, and microwave on high until a paring knife easily slides into stem, about 5 minutes. Let cool slightly. (Alternatively, set a steamer basket in a large pot filled with about 1" salted water. Cover pot and bring water to a boil. Add cauliflower, cover, and steam until a sharp paring knife easily slides into stem, about 5 minutes. Transfer to a plate and let cool slightly.)
- Heat butter, hot sauce, ketchup, and soy sauce in a small saucepan on grill, stirring occasionally, until butter is melted, about 2 minutes. Brush cauliflower all over with sauce and grill, covered, 10 minutes. Turn cauliflower over, brush with sauce, and grill, covered, 10 minutes. Continue to grill, brushing and turning every 10 minutes and reheating sauce as needed, until cauliflower is lightly charred on all sides and fork-tender, 25-30 minutes. The sauce should be used up by now, but if not, brush any remaining sauce over. Transfer cauliflower to a plate and let cool slightly.
- Whisk mayonnaise, miso, lemon juice, and pepper in a medium bowl until smooth. Spread on a plate. Set cauliflower on top and scatter scallions over.
Tips:
- Choose the right cauliflower: For this recipe, it's best to use a head of cauliflower that is firm and compact, with tightly packed florets. Avoid heads that have any signs of bruising or discoloration.
- Cut the cauliflower into even-sized florets: This will help them cook evenly. If your florets are too large, they may not cook through properly, while if they are too small, they may overcook and become mushy.
- Roast the cauliflower until it is tender and slightly charred: This will give the cauliflower a delicious smoky flavor. Be sure to keep an eye on the cauliflower while it is roasting, as it can burn easily.
- Make the sauce while the cauliflower is roasting: This will save you time and ensure that the sauce is hot and ready to serve when the cauliflower is done.
- Serve the cauliflower immediately: This dish is best enjoyed fresh out of the oven. The cauliflower will start to lose its crispy texture if it sits for too long.
Conclusion:
This recipe for Bring Me Your Head on a Platter Cauliflower is a delicious and easy-to-make dish that is perfect for any occasion. The roasted cauliflower is tender and flavorful, and the sauce is rich and creamy. Serve this dish as a main course or a side dish, and your guests will be sure to love it.
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