I am going to do “almuerzo” today and I saw this recipe which intrigued me since I like cauliflower. The dish is basically a cauliflower head with some dressing added to your favorite vegetable sides. It is baked for 30-40 minutes. Then I add rice is to go with the sauce of the drippings.
So, let’s start with the ingredients:
Your ingredients:
I needed to fudge some because some of the items I did not have but I can’t be detered from cooking today’s meal. One must eat, so maybe next week I will follow the recipe to the letter.
1/2 head of cabbage
small onion
1 clove of garlic
hand full of mushroom
two tomatoes
half a green peper
hand full of string beans and another of peas
These items I set into the glass baking dish and added about a 1/4 cup of water along with my standard condiments: salt, pepper, oregano along with parsley, cilantro, and a bit of spinach.
The dressing:
mini-potatoes- sliced thin
salt
black pepper
olive oil
red wine vinegar
Soy sauce
brown sugar
seasoning herb mix
The Sauce: Now mix your sauce ingredients well, then add your potatoes, mix well and let sit for a few minutes while you set up your rice to cook.
Rice: Check out my post on cooking your rice, it is simple, fast and turns out perfect rice time and again.
Cook: So, now you have your vegetables and cauliflower in the dish. Take your sauce and first place the potatoes around the cauliflower over the vegetables. Next spread your sauce over the cauliflower. Take a sheet of aluminum foil and cover your dish before you place it in the oven. The suggested temperature is 400F. However on my oven, which is celsius, I set it to 350F and cooked for 30 minutes. Check it before you take it out to serve.
Serve: Your rice should have finished, placed your cauliflower into a deep serving dish, drain the drippings onto a small bowl and serve along with your rice.
Dessert: So let’s add dessert to a light and tasty meal. Our choice this afternoon was a delicious paneton with chocolate chips.
Which blended wonderfully with a cool rum coffee cocktail.