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Vanilla Cauliflower Poached In Almond Milk |
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Serves: 4 Print this RecipeThis delicately perfumed and meltingly creamy vegetable takes time but no attention. The almond milk sweetens the more pungent elements of the cauliflower, and the hint of vanilla lends it a floral perfume that is otherworldly. 1 cup almond milk 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 teaspoon vanilla extract 1 head cauliflower, greens removed and stem cut flush Heat the oven to 400°F. Combine the almond milk, salt, pepper, and vanilla in a small casserole just big enough to hold the cauliflower. Place the whole head of cauliflower in the almond milk, upside down, and bake until browned, about 30 minutes. Turn the cauliflower over and baste the top with some of the almond milk in the casserole. Bake, basting 2 or 3 more times, until the cauliflower is browned and very soft, about 30 minutes more. Remove from the casserole and cut into wedges to serve. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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