Pizza Today - January 2020 - 31
liflower into a food processor and spin
on high until a creamy sauce emerges.
Reserve for salad.
For the Cauliflower Croutons:
½ cup (2 ounces) small crouton-sized
cauliflower florets cut from a large
head. Trim any stems and sides to look
square if possible. (approximately 20
trimmed florets.)
1 egg beaten
2 tablespoons flour
1 tablespoon grated Parmigiano Reggiano plus 1 tablespoon for tossing.
½ teaspoon salt
2 tablespoons extra-virgin olive oil
1 pinch of oregano or dry Italian seasoning
Mix the flour with the tablespoon of
Parmigiano and the salt in a bowl.
Toss the trimmed florets in the egg
wash then toss to coat in the flour mixture.
Place the 2 tablespoons oil in a small
sauté' pan and heat the oil to mediumhigh before placing the florets in the pan.
Sauté for 2 minutes until the first side becomes golden brown. Turn to brown the
other sides and you may have to turn the
heat to low to finish -2 more minutes.
While the croutons are hot and darkgolden like croutons, toss in a bowl with
the Parmigiano so the cheese will adhere
to the florets. Sprinkle a pinch of seasoning on the florets and reserve for salad.
For the Salad:
3 large outer romaine leaves approximately 7 to 9 inches long
5 smaller inner leaves measuring 3 to
5 inches long and trimmed 1 inch at
the bottom. (Note, these leaves will
be standing vertical in the middle of
the salad so the bottom cut must be
square.)
Cut the stem out of the 3 large romaine
leaves, leaving 6 half leaves.
Place large leaves into a large bowl
and add 2 tablespoons of the Cauli-Caesar sauce and 1 tablespoon Parmigiano
Reggiano. Toss with a spoon to coat all
the leaves. (Note: these leaves are intentionally wilted more because they provide
a nest for the smaller, crunchier, inner
leaves to stand up in.)
Lay all the leaves on a cutting board
horizontally in a 14- to15-inch pile
approximately 2-3 inches wide. (Note:
leave on the board for 3 to 6 minutes to
wilt a bit.
Place the smaller, trimmed leaves into
the bowl and toss with 2 tablespoons
sauce and 1 tablespoon Parmigiano
Reggiano.
Once the smaller leaves are dressed,
place the base of these leaves on the end
of the leaves on the cutting board and
roll gently while holding the roll and the
leaves. Roll all the way until the end of
the large leaf line.
Gently turn the salad vertically making
the long-leaf, circular base lay at the
bottom of a plate. Gently make sure the
small, vertical leaves are securely in the
donut-shaped base and able to stand on
their own. (This may take several tries.)
Dust with more Parmigiano if you wish.
Garnish with the cauliflower croutons
and serve. (Optional- sautéed shrimp or
chicken tossed in another tablespoon of
the Caesar sauce.) n
JOHN GUTEKANST owns
in Athens, Ohio.
Avalanche Pizza
http://hotrocksoven.com/2020-giveaway/
http://hotrocksoven.com
http://hotrocksoven.com
Pizza Today - January 2020
Table of Contents for the Digital Edition of Pizza Today - January 2020
Pizza Today - January 2020
Commentary
Contributors
Expo Spotlight
Meet the Makers
Conversation
Man on the Street
Tony’s Trending Recipe
Knead to Know
Destinations
Server/food Runner Models
Cauliflower
Ricotta
Workers’ Compensation
Pizzeria Manager of 2020
Retirement Planning
Five Digital Ordering Necessities
Fine Folk Pizza -- Fort Myers, Fl
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Mike’s Monthly Tip
Pizza Today - January 2020 - CT1
Pizza Today - January 2020 - CT2
Pizza Today - January 2020 - Pizza Today - January 2020
Pizza Today - January 2020 - Cover2
Pizza Today - January 2020 - Commentary
Pizza Today - January 2020 - 4
Pizza Today - January 2020 - 5
Pizza Today - January 2020 - 6
Pizza Today - January 2020 - 7
Pizza Today - January 2020 - Contributors
Pizza Today - January 2020 - 9
Pizza Today - January 2020 - Expo Spotlight
Pizza Today - January 2020 - 11
Pizza Today - January 2020 - Meet the Makers
Pizza Today - January 2020 - 13
Pizza Today - January 2020 - Conversation
Pizza Today - January 2020 - 15
Pizza Today - January 2020 - Man on the Street
Pizza Today - January 2020 - 17
Pizza Today - January 2020 - Tony’s Trending Recipe
Pizza Today - January 2020 - 19
Pizza Today - January 2020 - Knead to Know
Pizza Today - January 2020 - 21
Pizza Today - January 2020 - 22
Pizza Today - January 2020 - 23
Pizza Today - January 2020 - Destinations
Pizza Today - January 2020 - 25
Pizza Today - January 2020 - Server/food Runner Models
Pizza Today - January 2020 - 27
Pizza Today - January 2020 - Cauliflower
Pizza Today - January 2020 - 29
Pizza Today - January 2020 - 30
Pizza Today - January 2020 - 31
Pizza Today - January 2020 - Ricotta
Pizza Today - January 2020 - 33
Pizza Today - January 2020 - Workers’ Compensation
Pizza Today - January 2020 - 35
Pizza Today - January 2020 - Pizzeria Manager of 2020
Pizza Today - January 2020 - 37
Pizza Today - January 2020 - Retirement Planning
Pizza Today - January 2020 - 39
Pizza Today - January 2020 - Five Digital Ordering Necessities
Pizza Today - January 2020 - 41
Pizza Today - January 2020 - Fine Folk Pizza -- Fort Myers, Fl
Pizza Today - January 2020 - 43
Pizza Today - January 2020 - 44
Pizza Today - January 2020 - 45
Pizza Today - January 2020 - 46
Pizza Today - January 2020 - 47
Pizza Today - January 2020 - Product Showcase
Pizza Today - January 2020 - 49
Pizza Today - January 2020 - Pizza Today Yellow Pages
Pizza Today - January 2020 - 51
Pizza Today - January 2020 - 52
Pizza Today - January 2020 - 53
Pizza Today - January 2020 - 54
Pizza Today - January 2020 - 55
Pizza Today - January 2020 - 56
Pizza Today - January 2020 - The Marketplace
Pizza Today - January 2020 - 58
Pizza Today - January 2020 - 59
Pizza Today - January 2020 - 60
Pizza Today - January 2020 - 61
Pizza Today - January 2020 - 62
Pizza Today - January 2020 - 63
Pizza Today - January 2020 - 64
Pizza Today - January 2020 - Reader’s Resource
Pizza Today - January 2020 - Mike’s Monthly Tip
Pizza Today - January 2020 - Cover3
Pizza Today - January 2020 - Cover4
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