Friday, March 22, 2013
I’ll bet you have plenty of your own creative ideas for putting garlicky smashed cauliflower to good use. Go you! Even so, I can’t resist directing you to a dish I created in 2011, found here. Using a classic piccata sauce of white wine, lemon, and capers, my recipe takes it up a notch with creamy smashed cauliflower and caramelized Brussels sprouts for even more color and flavor. It truly is a must for swordfish lovers.
Other fishes would work nicely in this dish, too, like sole or flounder. (Just make sure to follow the cooking instructions here for thinner fillets.) You could also easily prepare this meal with another protein of your own choosing; chicken is classic, and I’ll bet tofu would be terrific.
And I sincerely hope you enjoy it as much as I do.