Last April, Kait and I made our first trip down to New Orleans. While planning the trip I mapped out a ton restaurants that we would try to hit if possible. First of all if you haven’t been to New Orleans, it’s truly an amazing city. We absolutely loved it. There is a palpable energy in the city, with all of the artists and street musicians, it’s great. If you spend most of your time on Bourbon Street, you are doing yourself a great disservice. You must venture out to all areas of the French Quarter and outside of it. We didn’t have time to do much, but going to the jazz clubs on Frenchman Street, going to the WWII museum, especially taking the trolley uptown and walking down Magazine Street were some of our favorite times there.
Anyway, back to the food. There are a ton of amazing restaurants and chefs in New Orleans, such as Emeril, John Besh, Commanders Palace, Café Du Monde, and the list goes on. Philadelphia has an incredible restaurant and food scene, and New Orleans is similar. There are so many amazing restaurants in New Orleans, we hardly scratched the surface and wish we could have gone to so many more.
Yes, the beignets at Café Du Monde truly are that good.
Commanders Palace was old school, fancy, service was amazing, and food was good. The soufflé at Commander’s Palace was excellent, best we’ve ever had.
However, we were lucky enough to hit some more restaurants that we really loved such as Herbsaint ( http://www.herbsaint.com ), just a short walk towards uptown out of the French Quarter. Honestly, I think Herbsaint was one of the best restaurants I have ever been to. I loved everything we ate and had a great time.
Another restaurant we stopped at for a breakfast/brunch type meal, was Cochon Butcher ( http://www.cochonbutcher.com ), which was great. Loved the bloody mary and we order the hot sauce from their website every few weeks. Cochon Butcher and Herbsaint are actually part of the same restaurant group.
Then we went to John Besh’s Domenica for lunch. ( http://domenicarestaurant.com ) They have a full menu that includes specialty pizzas. Pizza was very good, for Philadelphians, it’s similar to Pizzeria Stella or Pizzeria Vetri (which by the way, if you go to Pizzeria Vetri when they have a Sicilian pizza as a special…get it! So good!). We also got the Roasted Cauliflower with whipped feta and goat cheese. Apparently, this roasted cauliflower is one of the most popular items on the menu, and rightfully so. This cauliflower changed our view on the vegetable as a whole, it is that good. Of course the whipped goat cheese added to the experience. So we decided to see if there was a recipe available for the cauliflower to try it at home, and there was!
The recipe is so simple and easy to make. We have made this recipe quite frequently over the past 7, or so, months. Through our time we have played with the recipe a bit to make it a little healthier. So here are my suggestions for tweaks to the original recipe, which still tastes great but is more health conscious.
Realistic Prep and Cook times:
Prep Time: 10-15 minutes
Cook Time: 45-60 minutes
Total time: 55-75 minutes
For the Cauliflower
2 1/2 cups dry white wine
1/3 cup olive oil
Salt — I just eye ball this and do not put that much, maybe 2 large pinches of salt – that’s it.
3 tablespoons fresh lemon juice
1 tablespoon crushed red pepper flakes
1 bay leaf
1 head of cauliflower, leaves removed
(So I left out the butter and the sugar, and reduced the salt. If you still want those ingredients, try to reduce the amount.)
Substitute the whipped goat cheese with Greek Yogurt with hot sauce
Put a few spoonfuls of your favorite plain greek yogurt, I prefer 0% Fage, in a bowl.
Add your favorite hot sauce to the yogurt and stir together
We typically use Siracha or the Cochon Hot Sauce (that I mentioned earlier)
The amount and type of hot sauce is personal choice. Add a little, mix in and taste, add more as needed for your taste. If you put too much hot sauce by mistake, then add a little more yogurt.
Then we follow the same directions for cooking the cauliflower.
1. Preheat oven to 475°.
2. Bring wine, oil, kosher salt, lemon juice, red pepper flakes, bay leaf, and 8 cups water to a boil in a large pot.
3. Add cauliflower, reduce heat, and simmer, turning occasionally, until a knife easily inserts into center, 15-20 minutes.
4. Using 2 slotted spoons or a mesh spider, transfer cauliflower to a rimmed baking sheet, draining well. Roast, rotating sheet halfway through, until brown all over, 30-40 minutes.
I highly recommend pouring the remainder of the liquid and spices into a container, then either refrigerate or freeze the liquid. If you are going to cook another cauliflower in a few days, put it in the fridge, otherwise freeze it. Re-use this mixture for at least 1 or more cauliflower. It’s a lot of ingredients to just throw away following the cooking of 1 cauliflower. The cauliflower still comes out really tasty with the re-used liquid and spices. When you re-use the liquid, I recommend adding more fresh lemon juice.
Here is the recipe as is, from John Besh’s website.
Movement by Logan…every movement matters.
More than just the physical.