by Ginger's Kitchen
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Ginger's Kitchen's Notes:
Expand1 head of cauliflower Ask a question about this ingredient
4 tablespoons olive oil Ask a question about this ingredient
1 tablespoon cumin Ask a question about this ingredient
1 clove garlic - roughly chopped Ask a question about this ingredient
3/4 cups heavy cream Ask a question about this ingredient
1 teaspoon salt (plus a pinch for the sage) Ask a question about this ingredient
1/2 red onion - roughly chopped Ask a question about this ingredient
1 cup water Ask a question about this ingredient
2 tablespoons brown sugar Ask a question about this ingredient
2 tablespoons balsamic vinegar Ask a question about this ingredient
1 bundle of sage (a handful of sage leaves) Ask a question about this ingredient
2 tablespoons grapeseed oil Ask a question about this ingredient
Preheat oven to 375 degrees. On a large cookie sheet spread out cauliflower. Drizzle 2 Tbs olive oil, cumin and garlic over the top. Using your hands simply blend together to incorporate the oil and spice into the cauliflower. Place in the oven to roast for 40-50 minutes or until soften and slightly golden in color. Once roasting is complete remove from oven and place into your blender of food processor. Add remaining 2 Tbs of olive oil, salt and heavy cream. Blend until smooth and set aside.
Ask a question about this stepIn a large saute pan, over high heat add onion, water and brown sugar. Bring to a boil and then reduce heat to low. Continue to cook until all of the water is gone and the onions are soft and just starting to caramelize. As they start to caramelize add balsamic vinegar and continue to cook for another 2-3 minutes on low heat. Just to warm the balsamic but not reduce. Remove from heat and set aside.
Ask a question about this stepIn a small saute pan add grape seed oil and place over medium heat. Once oil is hot (but not burning) add sage leaves, gentle turn sage leaves in the oil to coat all sides of leaves and to ensure crispiness. Once leaves are crispy remove pan from heat and remove sage from the pan and place on top of a few paper towels to drain any excess oil. Sprinkle with salt.
Ask a question about this stepTo assemble tart: Preheat oven to 350 degrees. In precooked tart shell, spread cauliflower mixture evenly over the bottom. Add caramelized onion over the top. Next sprinkle feta cheese over the tart and place into the oven for 20-30 minutes or until cheese starts to get slightly golden on top. Remove from oven and sprinkle crispy sage over the top. Serve warm.
Ask a question about this stepOh my, this sounds so delicious! I wish I had time this week to test this recipe officially, but you can bet your bottom dollar I will be making this.
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
I tested this at home on Saturday morning--the cauliflower puree comes out with a very smoky, almost meaty flavor (very much like moussaka), and the caramelized balsamic onion mixture is great. There's a lot going on in this dish, maybe too much for a light brunch dish, but it makes a great dinner quiche-style tart. (Maybe better to top with goat cheese rather than feta, just to cut down on the overall salty flavors.)