Cauliflower Timbale

OK are you ready for this one? I have tried cauliflower so many ways, haven't you. It is interesting all those bunches of tiny florets on clusters of stalks. The entire floret portion (called the "curd") is edible. I like the fact that you can eat it raw or cooked. Cauliflower is a cruciferous vegetable. So I got this idea to really go out there and make it fool you. The artist in me took from the French word Trompe L'oeil "fool the eye" to a whole new level in food. I am French and I do paint so it is a fusion I guess. This is what I got. A cauliflower timbale. Now maybe this exists out there on our little planet, but I never went looking for it so I will just believe for now that I created it. So just have fun. Maybe fool someone with it.

Cauliflower Timbale

1 whole head of cauliflower washed and trimmed of green leaves

2 tbsp of olive oil

1/3 cup of minced red onions

1 garlic clove minced

1/4 cup chicken broth (I use Pacific organic low sodium)

1 tsp smoked Spanish paprika (I use Penzeys spices)

1/2 tsp of Zatar ( I use Penzeys spices - this is a blend with sumac)

Cut or pull cauliflower apart and put in food processor and pulse until grated. Heat the oil in large skillet over medium heat. Add the onions and saute about 4 minutes. Add the garlic and saute one more minute. Add cauliflower and saute 2 minutes more. Add chicken stock and spices, turn heat to medium low and cook for about 10 more or less. Add salt and pepper to taste. You could just eat it like that but I oiled 2 glass timbale molds, put cauliflower in and packed down. Turn over to release the shaped timbale on the plate. There you have it. You can experiment like I did.