For the Cauli-Caesar sauce: (yield 1.5 cups)
Cauli-Caesar Sauce
Author: Pizza Today
Recipe type: Dressing
Ingredients
- 2 cups (approx. 7.5 ounces) cauliflower florets cut into 1-inch chunks
- 7 anchovy filets
- 2 cloves garlic
- 3 egg yolks
- 5 tablespoons finely grated Parmigiano Reggiano
- 3 tablespoons extra-virgin olive oil
- ΒΌ cup fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon Worchestershire sauce
- 1 teaspoon red wine vinegar
- 7 turns freshly cracked pepper
- Β½ tablespoon salt
Instructions
- Fill a 2-quart saucepan ΒΎ full of water and bring to a boil with 1 teaspoon salt.
- Add the cauliflower and boil on high for 5 minutes before removing to a plate to cool.
- Place all ingredients including the cauliflower into a food processor and spin on high until a creamy sauce emerges.
- Reserve for salad.
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For the Cauliflower Croutons:
Cauli-Caesar Salad Croutons
Author: Pizza Today
Recipe type: salad croutons
Ingredients
- Β½ cup (2 ounces) small crouton-sized cauliflower florets cut from a large head. Trim any stems and sides to look square if possible. (approximately 20 trimmed florets.)
- 1 egg beaten
- 2 tablespoons flour
- 1 tablespoon grated Parmigiano Reggiano plus 1 tablespoon for tossing.
- Β½ teaspoon salt
- 2 tablespoons extra-virgin olive oil
- 1 pinch of oregano or dry Italian seasoning
Instructions
- Mix the flour with the tablespoon of Parmigiano and the salt in a bowl.
- Toss the trimmed florets in the egg wash then toss to coat in the flour mixture.
- Place the 2 tablespoons oil in a small sautΓ©β pan and heat the oil to medium-high before placing the florets in the pan.
- SautΓ© for 2 minutes until the first side becomes golden brown.
- Turn to brown the other sides and you may have to turn the heat to low to finish β2 more minutes.
- While the croutons are hot and dark-golden like croutons, toss in a bowl with the Parmigiano so the cheese will adhere to the florets.
- Sprinkle a pinch of seasoning on the florets and reserve for salad.
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For the Salad:
Cauli-Caesar Salad
Author: Pizza Today
Recipe type: salads
Ingredients
- 3 large outer romaine leaves approximately 7 to 9 inches long
- 5 smaller inner leaves measuring 3 to 5 inches long and trimmed 1 inch at the bottom. (Note, these leaves will be standing vertical in the middle of the salad so the bottom cut must be square.)
- Cauli-Caesar sauce
- Cauli-Caesar croutons
Instructions
- Cut the stem out of the 3 large romaine leaves, leaving 6 half leaves.
- Place large leaves into a large bowl and add 2 tablespoons of the Cauli-Caesar sauce and 1 tablespoon Parmigiano Reggiano.
- Toss with a spoon to coat all the leaves. (Note: these leaves are intentionally wilted more because they provide a nest for the smaller, crunchier, inner leaves to stand up in.)
- Lay all the leaves on a cutting board horizontally in a 14- to15-inch pile approximately 2-3 inches wide. (Note: leave on the board for 3 to 6 minutes to wilt a bit.
- Place the smaller, trimmed leaves into the bowl and toss with 2 tablespoons sauce and 1 tablespoon Parmigiano Reggiano.
- Once the smaller leaves are dressed, place the base of these leaves on the end of the leaves on the cutting board and roll gently while holding the roll and the leaves. Roll all the way until the end of the large leaf line.
- Gently turn the salad vertically making the long-leaf, circular base lay at the bottom of a plate.
- Gently make sure the small, vertical leaves are securely in the donut-shaped base and able to stand on their own. (This may take several tries.) Dust with more Parmigiano if you wish.
- Garnish with the cauliflower croutons and serve. (Optional- sautΓ©ed shrimp or chicken tossed in another tablespoon of the Caesar sauce.)
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