For Blomka-Kaesar Sauce: (yield 1.5 cups)
Cauli-Caesar sauce
Author: Pizza today
Write Recipient: Changing room
- 2 cups (approx. 7.5 ounces) cauliflower flotters cut into 1-inch bite
- 7 Anchovy Nets
- 2 garlic cloves
- 3 egg yolks
- 5 tablespoons fine torn among giano reggiano
- 3 additional virgin olive oil tables
- ¼ cup fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 tsp Worchesthire sauce
- 1 tsp red wine vinegar
- 7 gets freshly cracked pepper
- ½ tablespoon salt
- Fill a 2-liter sapcepan ¾ full of water and cook with 1 teaspoon of salt.
- Add the cauliflower and cook high for 5 minutes before removing to an apartment to cool.
- Place all ingredients including cauliflower in a food processor and spin on high until in creamy sauce arrives.
- Reserves for salad.
3.5.3229
For the cauliflower croutons:
Cauli-Caesar Salad Croutons
Author: Pizza today
Write Recipient: Salad croutons
- ½ cup (2 ounces) Small cauliflower with king -size cut from a large head. Trim any stems and sids to look square if possible. (About 20 trimmed flots.)
- 1 egg beaten
- 2 flour tablespoons
- 1 tbsp grated among the Giano Reggiano plus 1 tbsp for throwing.
- ½ teaspoon salt
- 2 additional virgin olive oil tables
- 1 pinch oregano or dry Italian spice
- Mix the flour with tablespoon among giano and salt in a bowl.
- Throwing the trimmed flots in the egg washing?
- Place the 2 tablespoons, where in a small sauteed ‘pot and health to medium-high before placing the melps in the pan.
- Sauteed for 2 minutes until the first page becomes golden brown.
- Turn to brown the other sides and you may need to turn the heat to finish – 2 minutes more.
- While the crutons are warm and dark-golden like croutons, you throw in a bowl with among given given, so the cheese adheres to flets.
- Sprinkle a pinch of spices on flots and reserves for salad.
3.5.3229
For the salad:
Cauli-Caesar Salad
Author: Pizza today
Write Recipient: Salads
- 3 large Roman outer leaves approx. 7 to 9 long inches
- 5 smaller inner leaves measuring 3 to 5 insches long and trimmed 1 inch at the bottom. (Note, these leaves will stand vertical in the middle of the salad so the bottom cut must be square.)
- Cauli-Caesar sauce
- Cauli-Caesar Croutons
- Cut the stem out of the 3 Roman large leaves and leave 6 half -leaves.
- Place large leaves in a large bowl and add 2 tablespoons of the cauli-kaesar sauce and 1 tablespoon among Giano reggiano.
- Throw with a spoon to coat all leaves. (Note: These leaves are intentionally withered more because they give a nest to the smaller, crunches, inner leaves to stand up in.)
- Place all the leaves on the cutting board horizontally in a 14-to-15-inch approx. 2-3 Insches wide. (Note: Leave on the board for 3 to 6 minutes to wither a little.
- Place the smaller, trimmed leaves in the bowl and toss with 2 tablespoons sauce and 1 tablespoon among Giano Reggiano.
- Once the smaller leaves are dead, place the bottom of these leaves on the end of the leaves on the cutting board and roll gently while holding the roll and leaves. Scroll all the way until the end of the large leaf line.
- Gently turn the salad vertically, making the long -leaf, circular base lies at the bottom of a plate.
- Make sure the small, vertical leaves are safe in the donut -shaped base and are able to stand on your own. (This can take more attempts.) Dust with more among Giano if you wish.
- Garnish with the cauliflower crushers and serve. (Optional stored shrimp or chicken tosted in another tablespoon of caesar sauce.)
3.5.3229