Roasted Cauliflower With Red Wine-Cabbage Sauce

Name: Roasted Cauliflower With Red Wine-Cabbage Sauce
Total time: 2 h 15 min
Yield: 4 servings
Ingredients: 1/2 cup dried cannellini beans, soaked overnight; 1 teaspoon grapeseed oil; 1/2 carrot, finely diced; 1/2 celery stalk, finely diced; 1/2 onion, finely diced; 1 clove garlic, minced; 1 small head cauliflower, trimmed; 1 tablespoon extra virgin olive oil; 1/2 teaspoon coriander seeds, crushed; 1/2 teaspoon fennel seeds, crushed; 1 allspice berry; 1 star anise; 1 1-inch piece ginger, peeled; 1 cup red cabbage, sliced paper-thin; 1/4 cup port; 1/4 cup merlot; 1 tablespoon sugar; Salt and freshly ground black pepper; 2 tablespoons butter

By Charlie Trotter

Total Time: 2 hours 15 minutes
Rating: (0)
Comments: Read comments

Featured in: THE CHEF

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Ingredients

Yield:4 servings

½cup dried cannellini beans, soaked overnight
1teaspoon grapeseed oil
½carrot, finely diced
½celery stalk, finely diced
½onion, finely diced
1clove garlic, minced
1small head cauliflower, trimmed
1tablespoon extra virgin olive oil
½teaspoon coriander seeds, crushed
½teaspoon fennel seeds, crushed
1allspice berry
1star anise
11-inch piece ginger, peeled
1cup red cabbage, sliced paper-thin
¼cup port
¼cup merlot
1tablespoon sugar
Salt and freshly ground black pepper
2tablespoons butter

Ingredient Substitution Guide

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Preparation

Prepare Cannellini Sauce
1. Step 1
  Drain beans and set aside. In a saucepan, combine grapeseed oil, carrot, celery and onion. Place over medium heat, and sauté until vegetables soften, about 5 minutes. Add beans, garlic and water to cover. Reduce heat to low and simmer, uncovered, until tender, about 2 hours. While beans cook, prepare cauliflower and cabbage sauce.
To Prepare Cauliflower
1. Step 2
  Preheat oven to 350 degrees. Place cauliflower in baking dish, and brush with olive oil. Sprinkle with coriander and fennel. Roast until tender, about 30 minutes, basting occasionally with any juices.
To Prepare Cabbage Sauce
1. Step 3
  In a small square of cheesecloth make a sachet of allspice, star anise and ginger; wrap and tie. In a small saucepan, combine red cabbage and port. Place over medium-low heat until liquid has evaporated. Add merlot, sugar, sachet and enough water to barely cover cabbage. Cover, and cook until cabbage is tender, about 30 minutes. Purée in a blender, and add salt and pepper to taste.
To Serve
1. Step 4
  Strain out 1 cup beans. In a small saucepan over medium heat, combine 1 cup water, butter and reserved beans. Spoon equal servings of cabbage sauce onto four plates. Cut cauliflower into eight wedges, and divide among plates. Spoon equal portions of beans next to cauliflower. Using a hand-held blender, whip reserved beans into a froth, and spoon over cauliflower. Serve immediately.