Roasted Cauliflower Gratin With Tomatoes and Goat Cheese
Roasted Cauliflower With Red Wine-Cabbage Sauce
- Total Time
- 2 hours 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- ½cup dried cannellini beans, soaked overnight
- 1teaspoon grapeseed oil
- ½carrot, finely diced
- ½celery stalk, finely diced
- ½onion, finely diced
- 1clove garlic, minced
- 1small head cauliflower, trimmed
- 1tablespoon extra virgin olive oil
- ½teaspoon coriander seeds, crushed
- ½teaspoon fennel seeds, crushed
- 1allspice berry
- 1star anise
- 11-inch piece ginger, peeled
- 1cup red cabbage, sliced paper-thin
- ¼cup port
- ¼cup merlot
- 1tablespoon sugar
- Salt and freshly ground black pepper
- 2tablespoons butter
Preparation
Prepare Cannellini Sauce
- Step 1
Drain beans and set aside. In a saucepan, combine grapeseed oil, carrot, celery and onion. Place over medium heat, and sauté until vegetables soften, about 5 minutes. Add beans, garlic and water to cover. Reduce heat to low and simmer, uncovered, until tender, about 2 hours. While beans cook, prepare cauliflower and cabbage sauce.
To Prepare Cauliflower
- Step 2
Preheat oven to 350 degrees. Place cauliflower in baking dish, and brush with olive oil. Sprinkle with coriander and fennel. Roast until tender, about 30 minutes, basting occasionally with any juices.
To Prepare Cabbage Sauce
- Step 3
In a small square of cheesecloth make a sachet of allspice, star anise and ginger; wrap and tie. In a small saucepan, combine red cabbage and port. Place over medium-low heat until liquid has evaporated. Add merlot, sugar, sachet and enough water to barely cover cabbage. Cover, and cook until cabbage is tender, about 30 minutes. Purée in a blender, and add salt and pepper to taste.
To Serve
- Step 4
Strain out 1 cup beans. In a small saucepan over medium heat, combine 1 cup water, butter and reserved beans. Spoon equal servings of cabbage sauce onto four plates. Cut cauliflower into eight wedges, and divide among plates. Spoon equal portions of beans next to cauliflower. Using a hand-held blender, whip reserved beans into a froth, and spoon over cauliflower. Serve immediately.
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