Ciao Dec/Jan 2019 CIAO_Decjan2019_Digital | Página 45

ciao! cooks Cauliflower Flatbread Sweet apricot jam balances the sour and sharp of the cheeses. INGREDIENTS Roasted Cauliflower 1 head of cauliflower 1 Tbsp Smak Dab white wine herb dijon 1/3 cup olive oil 1/4 tsp paprika 1 Tbsp fresh thyme 2 tsp balsamic vinegar salt & pepper to taste 6 bay leaves Apricot Jam 3 cups water 1 cup fresh orange juice 2 Tbsp spiced rum 2 cups dried apricot, cut in half 1 cinnamon stick zest of 1 lemon Blue Cheese Sauce 4 shallots, halved and finely sliced olive oil 2 Tbsp Langres blue cheese 1/2 cup goat's cheese 1/2 cup heavy whipping cream salt and pepper to taste Assembly flatbread apricot jam blue cheese sauce roasted cauliflower goat's cheese crumbles 1/4 cup sliced almonds salt and cracked pepper METHOD Roasted Cauliflower 1. Cut cauliflower in flowerettes and save stalks for roasting. 2. In a small bowl, whisk dijon, olive oil, paprika, thyme, vinegar, salt and pepper. Pour over flowerettes and place in roasting pan with bay leaves. 4. Toss cauliflower stalks with a drizzle of olive oil, bay leaves, salt and pepper. Add to pan. 5. Roast until soft and golden brown for 35-45 mins checking regularly. Stalks should be soft. 6. Transfer cooked flowerettes to a colander. Apricot Jam 1. In a pot, boil all ingredients and reduce liquid to jammy texture. Purée to desired consistency. Blue Cheese Sauce 1. In a pan, brown shallots with olive oil. 3. In a separate pot, melt blue cheese, goat's cheese, whipping cream and salt and pepper to taste. 4. Add browned shallots and roasted cauliflower stalks to the pot. Mix and chill. Assembly 1. Toss almonds with a dash of olive oil, salt and pepper. 2. Spread blue cheese sauce and apricot jam on flatbread, then top with roasted cauliflower and desired amount of goat's cheese crumbles. 3. Bake at 375°F for 15 minutes until base is golden brown. 4. Top with almonds and cut flatbread into triangle slices. Yield 1 flatbread ciao! / dec/jan / two thousand nineteen 43