Coming back to the complete cauliflower it seems we left a few rocks unturned. We started again. We took the cauliflower and used a mandoline to shave off the fine textured florets. We put them into the dehydrator until they were a coarse crumb. We melted a large piece of butter in a medium pot and added the cauliflower crumbs and an equal amount of non-fat milk solids. We seasoned the mixture with salt and cooked the crumbs until they were a rich golden brown. We removed them from the heat, cooled them down on a tray. The crumbs are toasty, buttery, rich and full of cauliflower flavor. They are packed with potential.
Years Past
April 18, 2009
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
