Guest guest Posted May 16, 2007 Report Share Posted May 16, 2007 Champagne Glazed Cauliflower 1 head cauliflower, about 2-3 pounds 2 tablespoons olive oil 2 cloves garlic, minced 1 shallot, minced 1 teaspoon sugar 3/4 cup broth 1 cup Champagne 1 tablespoon chopped fresh or 1 teaspoon dried tarragon 1/4 teaspoon salt 1/2 teaspoon fresh black pepper 1/2 cup finely grated Gruyère or Swiss cheese Preheat broiler. Rinse cauliflower, drain and cut into quarters. Cut off and discard leaves and cores; separate quarters into florets. Heat olive oil in a deep sauté pan over medium-high heat; add garlic and shallots. Sauté until soft and just beginning to be golden, but do not brown (about 3 minutes), stirring occasionally. Add sugar and broth, stirring to dissolve sugar. Add Champagne and cauliflower. Cover and cook over medium-high heat until cauliflower is fork tender, about 5 minutes. Once tender, uncover and remove cauliflower with a slotted spoon. Place in a baking dish. Season with tarragon, salt and pepper. Top with Gruyère and broil until golden and cheese is melted, about 5-7 minutes. Meanwhile, continue to cook remaining Champagne liquid, uncovered over medium heat, until reduced by half to thicker glaze consistency, about 3 more minutes. Once golden, transfer cauliflower to a serving dish and serve immediately. Spoon the sauce over to glaze. Serves 4. ______________________________\ ____ Never miss an email again! Toolbar alerts you the instant new Mail arrives. http://tools.search./toolbar/features/mail/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2007 Report Share Posted May 16, 2007 Now this looks good. I have a few bottles of champagne that I don't care to drink. I'll have to whip this recipe up. Jeff , Alvii Aiano <crazee_samoan wrote: > > Champagne Glazed Cauliflower > > 1 head cauliflower, about 2-3 pounds > 2 tablespoons olive oil > 2 cloves garlic, minced > 1 shallot, minced > 1 teaspoon sugar > 3/4 cup broth > 1 cup Champagne > 1 tablespoon chopped fresh or 1 teaspoon dried > tarragon > 1/4 teaspoon salt > 1/2 teaspoon fresh black pepper > 1/2 cup finely grated Gruyère or Swiss cheese > > Preheat broiler. > Rinse cauliflower, drain and cut into quarters. Cut > off and discard leaves and cores; separate quarters > into florets. > Heat olive oil in a deep sauté pan over medium-high > heat; add garlic and shallots. Sauté until soft and > just beginning to be golden, but do not brown (about 3 > minutes), stirring occasionally. > Add sugar and broth, stirring to dissolve sugar. Add > Champagne and cauliflower. Cover and cook over > medium-high heat until cauliflower is fork tender, > about 5 minutes. > Once tender, uncover and remove cauliflower with a > slotted spoon. Place in a baking dish. Season with > tarragon, salt and pepper. Top with Gruyère and broil > until golden and cheese is melted, about 5-7 minutes. > Meanwhile, continue to cook remaining Champagne > liquid, uncovered over medium heat, until reduced by > half to thicker glaze consistency, about 3 more > minutes. Once golden, transfer cauliflower to a > serving dish and serve immediately. Spoon the sauce > over to glaze. Serves 4. > > > > ____________________ ______________ > Never miss an email again! > Toolbar alerts you the instant new Mail arrives. > http://tools.search./toolbar/features/mail/ > Quote Link to comment Share on other sites More sharing options...
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