I was thinking of Thomas Keller when I was trying to figure out what to do with all of this lovely cauliflower I had in my refrigerator. I usually roast cauliflower, or make a soup or just steam it, but I wanted to do something new.
Thomas Keller has a recipe for vegetables a la grecque.in his cookbook Bouchon. I love bistro food and preparing food ahead of time to be eaten later. This recipe is perfect for making a day ahead and enjoying it all week.
You gently cook veggies in a court bouillon with olive oil, aromatics and lemon juice. After cooking you store the veggies in the refrigerator in the cooled cooking liquid and reduce the liquid and make a vinaigrette before serving. Genius.
I tweaked the recipe a little bit and substituted butter for olive oil and white wine for lemon juice. The result was amazing. I have been eating little happy bites of cauliflower lightly scented with herbs and wine for days now. Heavenly.
This is a wonderful recipe for a party since most of the work can be done up to 2 days ahead of time.
Start by cutting up your cauliflower.
In a large pot add 2 cups water, 2 cups white wine, 1/4 cup butter and aromatic herbs. I used thyme, sage and rosemary. I also threw in a garlic clove sliced into rounds. Season the water with 1 teaspoon sea salt.
Bring water to simmer and add veggies.
Cook until tender crisp.
Rinse veggies in very cold running water to stop the cooking process.
Cool the cooking liquid and store veggies in the cooled cooking liquid for up to 1 week in your refrigerator.
I suggest you try both my method and then go out and buy the Bouchon cookbook and try Thomas’ recipe as well. I am sure I will be making this dish all summer when it is hot because the veggies, right out of the fridge are cool and packed with flavor.