Cauliflower Brussels Sprouts And Smoked Gouda Garbage Bread Recipes

SMOKED CAULIFLOWER WITH WAFFLES

Steps:

• Waffles: In a large bowl, combine the dry ingredients and whisk to combine. Crack an egg into a second large bowl; break it up slightly with the whisk, then whisk in milk, buttermilk, and canola oil until combined. Use a rubber spatula to gently fold the wet ingredients into the dry ingredients until just combined; do not overmix. (Small lumps will dissolve while the batter rests.) Set aside to rest, 30 minutes.
• Horseradish cream: In a medium saucepan over medium heat, add the heavy cream and horseradish. Bring to a low simmer (do not let it boil!), then reduce heat to low and cook for 30 minutes. Make sure the cream never reaches a boil during this time. After 30 minutes, strain to remove horseradish solids and set aside.
• Smoked cauliflower: Line a heavy-bottomed pot with heavy aluminum foil. (Note: If you can, use an old-it may smell like smoke for a long time.) Spread wet hickory chips evenly along the bottom. Cover the pot, and turn the heat to high. Open your windows, turn off your smoke alarm, and let the chips reach a full smoke-really billowing, not just the first smoke you see. (Think of the difference between a simmer and a full boil.) This should take about 20 minutes. Meanwhile, cut the cauliflower into florets (about 2-3 cups). Out of more aluminum foil, make an insert to place over the hickory chips, and poke holes in it. Place it directly on top of the mature wood chips. Layer the cauliflower evenly on top of the foil, replace the lid, and smoke until the cauliflower is light brown, about 10 minutes.
• Deep-fried cauliflower: In a heavy-bottomed pot, heat oil to 350-375 degrees F. To prepare the batter, pulse corn flakes, granulated onion, granulated garlic, and salt in a food processor for about 10 seconds, just enough to break down the corn flakes. Remove to a bowl and mix by hand to make sure the spices are evenly distributed. Put 2 cups cornstarch into a second bowl. Crack an egg into a third bowl, then add ½ cup cornstarch, the flour, and the buttermilk; whisk until combined.
• Dredge the smoked cauliflower through the three bowls: Start with the cornstarch, then the buttermilk mixture, and end with the corn flake mixture. (For minimal mess, use one hand to do the wet dipping and the other to do the dry dipping.) Set pieces aside as they're dredged. When the oil has reached 350-375 degrees F, place the dredged cauliflower gently into the oil, one floret at a time. Fry until golden brown and the bubbles in the oil begin to die down, 1-2 minutes. Remove to drain on paper towels.
• Waffles and assembly: Heat a waffle iron to medium-high (according to manufacturer instructions). The rested batter will still have lumps in it-that's fine! Ladle enough of the batter onto the bottom to cover. Close the lid and cook until brown and crispy, 1-2 minutes. To plate, pour several spoonfuls of horseradish cream onto a wide bowl or plate; add a waffle and two pieces of cauliflower. Finish with a few more spoonfuls of horseradish cream, and serve immediately.

MAC-N-SMOKED GOUDA WITH CAULIFLOWER

Steps:

• Bring a large pot of water to a boil. Add salt to season the cooking water, then add the pasta. Cook for 5 minutes, then add the cauliflower and cook for 3 minutes more or until pasta is cooked al dente and the florets are just tender. Drain well and return to the pot.
• While the pasta cooks, heat a medium sauce pot over medium-low heat. Add the extra-virgin olive oil and heat with the butter until it melts. Add the onions and cook for 3 to 5 minutes to sweat them out and turn the juices sweet. Raise the heat a bit, then whisk in the flour, cayenne, and paprika. Whisk together until the roux bubbles up, then cook for 1 minute more. Whisk in the milk and stock and raise the heat a bit higher to bring the sauce to a quick boil. Once it bubbles, drop the heat back to a simmer and cook until the sauce thickens, 3 to 5 minutes.
• Add the cheese to the thickened sauce and stir to melt it, a minute or so. Stir in the mustard and season the sauce with salt and pepper. Pour over the cauliflower and cooked pasta and toss to combine. Adjust the seasonings, transfer to a large platter, and serve.

SMOKED GOUDA BRUSSELS SPROUTS GRATIN

Steps:

• Preheat oven to 375°F Lightly grease/spray a casserole dish.
• In a large saucepan, cook Brussels sprouts in salted water until crisp-tender (fresh will take longer than frozen). Drain and place into prepared casserole dish.
• While sprouts are cooking, melt 2 tbsp butter in a small saucepan. Add shallots; cook over medium heat for about 5 minutes.
• Reduce heat to medium-low; add flour to saucepan and stir constantly to blend.
• Add cream to saucepan; stir.
• Add sugar, pepper, paprika, salt, and shredded cheese to saucepan. Stir frequently and cook until cheese is melted and smooth.
• Pour sauce mixture evenly over Brussels sprouts in the casserole dish.
• In a small bowl, combine the 1 tbsp melted butter and the breadcrumbs. Evenly sprinkle over the top.
• Bake, uncovered at 375°F for 15-20 minutes or until top is bubbly and slightly browning.