Corduroy Orange

This Spanish-style dish is a great variation on roasted cauliflower!

• 1/2 head cauliflower, cut into florettes
• 1 red bell pepper, cut into a small dice
• 12 cloves garlic, thinly sliced
• 1 - 1.5 tablespoons flour
• the juice of 1 lime
• water or vegetable stock
• salt and pepper to taste

Toss the cauliflower with olive oil; put on a baking sheet with a lip and roast at 375 F for 17-20 minutes, depending on how large you cut the florettes.

Meanwhile, saute the garlic and red pepper in about 3 tablespoons of oil with a touch of salt and pepper.  As the garlic starts to soften and show the slightest hint of brown, stir in the flour.  The result should be a roux with the consistency of wet sand.  Add more oil if necessary.  After the roux has a chance to cook for a minute or two–or whenever you fear that the garlic may be getting too dark, whichever comes first–Whisk in the lime juice, and then the water or vegetable stock to form the sauce.  You’ll likely need about 1.5 - 2 cups total liquid.  Let simmer for about 15 minutes.  The sauce should be thick enough to coat the back of a spoon.  You can always thin the sauce out if it starts getting too thick by adding more liquid, but the only way to thicken it up if you add too much liquid is to let it simmer longer (do not add more flour once the sauce has started to simmer!).

To serve, toss the roasted cauliflower with the completed sauce and put on a platter for family-style service.

This entry was posted on Friday, March 19th, 2010 at 1:16 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.