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Author Notes: We have often shaved the stem of the cauliflower to make thin but irregular and delicious "noodles." Often we serve these under stroganoff (see also the recipe for cauliflower, mushroom, and beef stroganoff with honey bourbon on this site), my second photo. These noodles are really great on their own, too. I seem to get about 2 servings from one cauliflower head. If you are going to serve these under stroganoff, you can skip the cream and just add enough water to cook them through so they are tender and moist. I estimate the cauliflower to be about 1 cup cooked to about 1 oz of liquid. Feel free to make these as wide as the stems. —Sagegreen
- 2 teaspoons sweet Hungarian delicate paprika
- 1-2 tablespoons olive oil
- shaved core of one large cauliflower
- 1 clove of garlic, smashed and minced
- splash of zinfandel wine
- 1/4-1/2 teaspoons honey, optional
- splash of heavy cream
- kosher salt to taste
- fresh milled black pepper to taste
- 1 tablespoon chopped chives, dill and flat leaf parsley
- To a heated saute pan, add the paprika, stirring it. Next add the oil. Add the minced garlic and continue to stir.
- Add the thin cauliflower shavings from the stem with a dash of salt and pepper. When caramelized, add a splash of zinfandel to deglaze the pan. Add the optional honey at the same time if the stems taste too bitter.
- Add a splash of heavy cream and stir until slightly thickened. Cook until tender. (Use plain water if these are going under a stroganoff sauce of its own). Keep the liquids minimal.
- Plate while hot and serve with fresh chopped herbs on top.
- This recipe was entered in the contest for Your Best Cauliflower Recipe