RECIPE, non-spicy OR spicy: Cauliflower in roux

[Guest guest]

> it is also nearly guilt-free eating,

>

 

So who says I feel guilty about enjoying my food?

 

Thanks for the great cauliflower recipes. Here's one of the simplest and

best I know; we had it often when I was growing up, 'cause we all loved it.

 

Don't anyone let the French word " roux " (pronounced ROO) throw you; it's

just

flour fried in butter or another fat, and while it's the basis of nearly

all cream

sauces, it can be cooked further and become a wonderful rich brown coating

or dressing for vegetables. By all means make extra, cooking it just to

a cream

shade for storage--it keeps fine in the fridge or freezer, and is

very, very handy.

 

Chileheads, this can definitely be goosed up with cayenne added to the

flour.

But, foodies, don't otherwise doctor this up until you try it plain.

Believe me,

you'll thank me.

 

MOM'S CAULIFLOWER IN ROUX

 

Cut or break up a head of fresh cauliflower. Simmer in salted water till

just tender--don't cook it mushy. Drain well.

 

While cauliflower cooks:

 

In a medium skillet, make a roux (see below). Cook it, stirring often,

till it's

a good strong rust-brown but not coffee-colored. If it's getting too

thick

and clumpy to coat veggies, add butter; if it's too runny, add flour.

(Err

slightly on the side of butter if necessary.) Salt to taste.

 

Pour drained cauliflower into hot roux. Stir and toss in the roux

till most of it is on the cauliflower. Serve immediately., or re-heats

fine.

Make plenty--people will want seconds.

-- Recipe by my mother, Martha Martin Adkins, probably from her

mother, Myrtle Boyer Martin, * Please do not remove this credit!*

 

BASIC ROUX:

 

Start with plain (not self-rising) all-purpose or pastry flour and

if possible, real butter--use margarine if you must, but DON'T

use tub or lowfat type, as they have too much water and will make

a gooey mess..

 

Roux is most often a one-to-one ratio of fat and flour, so melt one

stick (half an 8-oz.cup) butter in a skillet per small head of

cauliflower. .

 

Then stir or whisk in about 1/2 c. flour, going rather slowly

so it doesn't clump. See above about adjusting the amount..

 

Cook, stirring, to the desired color--brown for this, creamy to

palest gold for white sauce or soufflé, etc.).

 

Congratulations--you've just mastered the second most important

skill of old-school French cooking! (Making roux into sauce is #1.)

 

Rain

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