Gratin Coliflor – Spanish Cauliflower Gratinada
This recipe is submitted for play in ZWT8 – Spain. I found it at Easy Spanish Recipes.com. Coliflor Gratinada is a Spanish Cauliflower Gratin recipe, and is a local dish of Murcia. You may use a small can of anchovies in this dish if desired, it is an optional item.
Prep: 40min
Total: 1h10min
Yield: 4 serving(s)
Nutrition Facts: calories 293.5, Fat 22.1, Saturated Fat 12.9, Cholesterol 147.2, Sodium 942.5, Carbohydrate 14.1, Fiber 3.2, Sugar 3.2, Protein 11.8
Ingredients:
- 1 cauliflower, medium head
- 2 hard-boiled eggs
- 1/4 cup parsley, fresh flat-leaf, roughly chopped
- 1/3 cup parmesan cheese, grated
- 1 tablespoon butter (or margarine)
- 1/2 teaspoon salt
- 1/4 cup butter (or margarine)
- 1/8 cup flour
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instruction:
- Preheat the oven to 375º.
- Sauce:.
- Slowly melt the butter over medium-low heat.
- Add all of the flour at once and stir until there are no lumps.
- Cook the butter and flour slowly over medium heat while stirring for about 4 minutes.
- Remove from the heat and set aside.
- Heat the milk over medium heat until it almost boils.
- Pour the hot milk into the flour and butter mixture and stir rapidly until it all comes together into a smooth sauce.
- Put the mixture back over medium heat and cook for a couple minutes until it thickens and add salt and pepper to your taste. Add more milk if necessary to make thin enough to easily pour out of the pan.
- Wash and cut the cauliflower into small florets.
- Arrange half of the cauliflower on the bottom of a small baking dish.
- Crumble the egg over this lower layer and add the anchovies if using.
- Sprinkle the parsley over the layer and add a light layer of the cheese.
- Now add the remaining cauliflower in the top layer.
- Cover with the remaining cheese and pour the sauce over the entire dish.
- Add the remaining butter in small chunks over the top of the dish and bake for about 30 minutes or until the top is golden brown and the cauliflower is cooked.
[‘Cauliflower braise (coliflor ofegada)’, ‘SBS Food’]
[‘This dish is associated with a distinct cooking technique called ‘sacsejar’, meaning to shake. In Mallorca, it’s a very typical way to cook, sweating down the ingredients in a large tightly sealed stockpot, almost like a pressure cooker but without the accelerated pressure!’, ‘Bring the world to your kitchen with SBS Food. We have recipes and dinner ideas from more than 100 cuisines, plus how to articles, video tutorials and blogs.’]
Prep: 10min
Yield: 4-6
Ingredients:
Using a sharp knife, score a cross in the base of the tomatoes. Bring a saucepan of water to the boil and blanch the tomatoes for 2 minutes or until the skins start to curl away from the flesh. Immediately drain and plunge into iced water, then peel away the skins and cut the flesh into quarters. Remove and discard the seeds, then finely dice the flesh and set aside. Heat the oil in a large stockpot over medium–high heat. Add the pancetta and cook for 4–5 minutes, until golden, then add the aniseed, spring onion and garlic and cook, stirring, for 3–4 minutes, until the spring onion has softened. Stir through the chopped tomato and cook for 2 minutes. Reduce the heat to medium–low, add the cauliflower, pimentòn, raisins and pine nuts and stir well to combine. To create a tight seal for your pot, wrap the lid in at least one thick tea towel. Cover the pot with the wrapped lid and cook for 5 minutes. ‘Sacsejar’ the pot from time to time by shaking it from side to side, holding the lid tightly as you slide the pan back and forth over the burner. Open the lid to check if the ingredients are catching on the bottom and reduce the heat if so. Replace the lid and continue cooking for a further 15 minutes, carefully shaking the pot every 3 minutes or so. Transfer the braised cauliflower to a serving dish, season to taste with salt and pepper and serve with a little freshly chopped parsley sprinkled over the top. Recipes and images from Islas: Food of the Spanish Islands by Emma Warren, Smith Street Books, RRP $49.99
Instruction:
Using a sharp knife, score a cross in the base of the tomatoes. Bring a saucepan of water to the boil and blanch the tomatoes for 2 minutes or until the skins start to curl away from the flesh. Immediately drain and plunge into iced water, then peel away the skins and cut the flesh into quarters. Remove and discard the seeds, then finely dice the flesh and set aside. Heat the oil in a large stockpot over medium–high heat. Add the pancetta and cook for 4–5 minutes, until golden, then add the aniseed, spring onion and garlic and cook, stirring, for 3–4 minutes, until the spring onion has softened. Stir through the chopped tomato and cook for 2 minutes. Reduce the heat to medium–low, add the cauliflower, pimentòn, raisins and pine nuts and stir well to combine. To create a tight seal for your pot, wrap the lid in at least one thick tea towel. Cover the pot with the wrapped lid and cook for 5 minutes. ‘Sacsejar’ the pot from time to time by shaking it from side to side, holding the lid tightly as you slide the pan back and forth over the burner. Open the lid to check if the ingredients are catching on the bottom and reduce the heat if so. Replace the lid and continue cooking for a further 15 minutes, carefully shaking the pot every 3 minutes or so. Transfer the braised cauliflower to a serving dish, season to taste with salt and pepper and serve with a little freshly chopped parsley sprinkled over the top. Recipes and images from Islas: Food of the Spanish Islands by Emma Warren, Smith Street Books, RRP $49.99
