Warm Roasted Cauliflower Salad With Bagna Cauda Dressing

If it were socially acceptable to bathe in bagna càuda (which, incidentally, means "hot bath" in an Italian dialect), then I'd be splashing around in it right now. Anchovies, garlic and olive oil - was there ever a better trifecta? In the past I've made it as a dip for crudites or crusty bread, but it struck me that it would be excellent on roasted cauliflower because more than most vegetables, cauliflower demands to be paired with rich umaminess. I got the idea of making a whole salad of the affair by cruising around on Epicurious; this recipe was helpful in getting my thoughts together. Even if you aren't the biggest fan of anchovies I still heartily suggest giving this a try - it's less specifically fishy and more just...decadently savory. Especially as we're edging into seriously cold weather now, this will be a repeat visitor to the table.

Warm Roasted Cauliflower Salad With Bagna Cauda Dressing

Makes 4 entree salad size servings or serves 6 as a side

*1 sizable head cauliflower

*1/2 head radicchio, cored and ribboned

*1 small shallot, sliced very thin

*Handful chopped parsley

*1/4 cup toasted hazelnuts, chopped

*Endive leaves, for garnish (and for dipping extra bagna cauda sauce)

*Scant 1/4 cup good olive oil

*8-9 anchovy fillets, minced

*3 fat cloves garlic, minced

*S&P

Heat the oven to 400. Cut the cauliflower into bite size florets and arrange on a baking sheet in a single layer. Drizzle with evoo and season with S&P then toss lightly so the florets are all well oiled. Roast about 30-35 minutes, or until the tops are starting to brown, stirring once midway. Meanwhile, make the bagna cauda by heating the oil over medium-low and adding in the anchovies and garlic. Cook both in the oil for about 10 minutes without burning the garlic. Keep warm. When the cauliflower is tender, then it take out of the oven and toss in a big bowl with the radicchio, parsley, chopped shallot, and some of the warm dressing. Arrange on a plate with some endive leaves for garnish, add a little extra dressing and smatter some chopped hazelnuts around. Use up any leftover bagna cauda up by dipping crusty bread slices or endive leaves into it.

Cauliflower Soup with Scallops

Last year around this time I had an absolutely delectable soup at a Talula's Table dinner, and have had savory memories of it from time to time since. When designing my Christmas eve dinner my mind wandered back to it, and I decided to finally take a stab at recapturing that cauliflowery deliciousness. I was inspired by this recipe on Epicurious and after adapting it to suit my tastes (and budget!), am extremely pleased with the end result. This is one voluptuous soup. 

Cauliflower Soup with Scallops

Makes 4-6 servings

*1 scant tablespoon butter

*EVOO

*1 small shallot, minced

*1 garlic clove, minced

*1 medium head cauliflower

*Equal parts chicken stock and water, about 3ish cups of each

*1/4 cup cream

*1 thumbnail size piece of Parmesan rind (or just a piece cut from a wedge)

*S&P (white pepper, if you don't want to blemish the ivory surface of the soup!)

*3-4 bay scallops or 1 sea scallop per serving

Carve the core out of the cauliflower and break the head into small florets. In a pot melt butter over medium heat and drizzle with a dribble of evoo. Sweat the shallot for a few minutes, add the garlic and continue to saute for a few minutes more. Add the cauliflower, then just barely cover with water & chicken stock (around 3-3 1/2 cups of each). Throw in the piece of Parmesan. Bring to a boil, then simmer for 30 minutes with the pot partially covered. When the cauliflower is totally tender, puree everything with an immersion blender and add the cream. Season with salt & white pepper to taste. Pass the soup through a fine mesh sieve to achieve that smooth silky consistency.

Meanwhile, prep the scallops – trim the muscle if necessary and dry the scallops thoroughly. Season with S&P. Heat a skillet over high heat, add a small slick of evoo and sear scallops briefly on both sides, about a minute total for bay scallops and a minute and a half per side for sea scallops. Serve soup in shallow bowls and garnish with the scallops.