Bobby Flay is just one of the cutie chefs I love to follow. He seems like a really nice guy, too, <<<aaahhhummmm>>> unlike some of the other guy chefs out there who obviously have their testosterone and egos in overdrive!
I like the way Bobby smiles. I like his graciousness. I like his class. I like the way he makes others feel good about themselves. I like his competitiveness. And, of course, I think he’s a culinary genius. A good friend, Merry G., sent me his cookbook, and it’s got some down home flat out good recipes in it. However, knowing my renegade and Bohemian spirit, I’m not going to follow even Bobby’s recipe to a tee. This creation is inspired by his recipe, and Bohoized by my Bohemian Bold culinary twists! Thanks, Bobby, and here’s to someday cooking with you! My version with some ‘boho’ing’! Cast Iron Skillet Goodness! Roasted Spicy Cauliflower & Goat Cheese Gratin.
Some of the changes I made with the recipe…a kick with using pepper jack cheese…I added some
‘nuttiness’ by oven roasting (al dente) the cauliflower first…and, I added green onions/tops. Now, here’s the REEEEALLLY cool part about this dish. There were leftovers…
…so rather than heat up and serve as is. I re-configured this baby, threw it all in the food processor, pureed it, put in a saucepan, added some additional organic chicken broth and cream to thin it some, yet maintain it as a ‘thick’ and creamy soup. When I presented it to my taste testers, without, of course, telling them what they were eating…some thought it was literally a chowder with a clam taste…now how ’bout that! The only problem…I didn’t have time to take photos because it was consumed eeeeemeeeeediately!
Preheat oven to 425
What you need:
1 head cauliflower, cut into florets
Canola cooking spray
3 tbl butter
2 tbl flour
1 cup heavy cream (microwave for 10-15 seconds to take off chill)
1 cup milk (microwave for 10-15 seconds to take off chill)
1/2 pound Pepper Jack cheese cut in small cubes
1 1/2 cup (divided) grated asiago (or parmesan)
6 ounces goat cheese, cut into small pieces
Salt and freshly ground pepper
1 cup chiffonade sliced green onions and tops (reserve ¼ cup for garnish)
What you do:
Place cauliflower on a parchment lined cookie sheet. Coat with cooking spray, salt and pepper. Toss and cover well all pieces. Place in preheated 425 degree oven for 20 minutes. Turn to broil for the last 5 minutes to get the pieces golden brown.
Meanwhile, prepare the sauce. Over medium heat in a large skillet, melt the butter. Blend in the flour making a paste and cook, stirring so as not to burn, for about 5 minutes. Slowly add in heavy cream stirring and blending. Do the same with the milk. Reduce heat to low and add the cheeses (1 cup of the asiago) stirring and allowing it all to melt. Add salt and pepper to taste.
Place roasted cauliflower in a large mixing bowl. Add green onions and toss. Add creamy cheese mixture and blend well. Pour into a cast iron skillet and bake for 20 minutes in a preheated 425 degree oven or until the top is golden brown. Allow to rest about 10 minutes before serving. (Now the longer you let it sit, the thicker the sauce becomes!) Garnish with grated cheese and fresh green onions.
©2012 Alice D’Antoni Phillips Ally’s Kitchen