10 cup water
1 cup milk
2 tsp salt
2 cauliflower heads, cut into
1 flowerets
3 tbsp olive oil
1 tbsp lemon juice
1 1/2 tsp drained capers
1 tsp anchovy paste
1/2 tsp dijon mustard
1/4 cup fresh bread crumbs
1/4 cup parmesan cheese, grated
Directions
1>. Bring water, milk and salt to boiling in large saucepan. Add
cauliflower, simmer 4 minutes or until crisp-tender. Drain; rinse the
cauliflower under cold running water to stop cooking. 2>. Coat
jelly-roll pan with non-stick cooking spray. Arrange cauliflower in
single layer on pan. Combine oil, lemon juice, capers anchovy paste
and mustard in blender. Whirl until smooth. Drizzle evenly over
cauliflower. Sprinkle on bread crumbs and Parmesan cheese. 3>. Bake
on upper shelf of preheated 350 deg.F oven for 45 minutes or until
crisped and heated through. Serve hot or warm.
Servings: 12 servings
Cauliflower Gratin Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
It is possible to read the history of `recipes` back into history, at least as far back as the early Egyptians, and possibly even further. However, mostly, these ancient cookbooks were just very simple pictorial recipes for preparing meals.
In fact, the oldest recipe discovered, according to food historians is a series of tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. Later, there are two recipe books dating from the 1300s : a cookery book called `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these are unconnected to the curry that is served today, but rather recipes for the types of meals cooked for the rich and powerful of the period. Later, in the fifteenth century, knights returning from the crusades brought us many foods, spices and herbs from the holy land, including spices such as parsley, basil and rosemary. These new herbs and spices prompted an eruption in manuscripts on food, some of which still exist in private collections. For the decades that followed, the wealthy families of Wesstern Europe competed to offer the best banquets, and consequentially chefs and their collection of recipes were at a premium. Even so, it wasn`t until the 19th century that formal cookery and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collecting, verifying, and publishing the recipes that were being prepared for the better households. The arrival of television brought us TV cookery programs and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everyone to search through thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Cauliflower Gratin recipe.
