Idea Alley

Something different: Cauliflower and gravy

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.

Candace L. Owens shares this cauliflower recipe. She notes the seasonings can easily be tweaked to suit your tastes.

Cauliflower With Homemade Curry Gravy

Cauliflower:

Coconut oil or other oil, for frying

1/2 cup all-purpose flour

1 teaspoon curry powder

1/2 teaspoon sea salt

1/2 teaspoon baking powder

1/3 cup water, plus more as needed

1 head cauliflower, broken into small florets

Gravy:

Vegetable oil

1 small red onion, thinly sliced

2 or 3 small cayenne peppers

1/4 cup whole-wheat flour

1/3 cup water

1/2 teaspoon garlic

1/2 teaspoon turmeric

1/2 teaspoon cumin

2 or 3 tablespoons curry

Heat oil in a deep fryer.

In a large bowl, combine the flour, curry powder, salt, baking powder, and water to make a smooth, thick batter. If necessary, add more water 1 to 2 tablespoons at a time. Mix well.

Coat cauliflower pieces with batter.

Fry cauliflower pieces one at a time to avoid them sticking to each other. Drain well.

For the gravy: Heat enough oil to coat a skillet over medium heat. Saute the onion and cayenne peppers in oil. Stir in the flour, making sure the flour is thoroughly coated with oil, then whisk in the water, garlic, turmeric, cumin and curry. Stir well until gravy is creamy. Add the fried cauliflower to the gravy and stir to coat well.

Pam Alexander, via Joe Riddle, shares these slow-cooker and popover recipes. Alexander served them to Riddle to rave reviews.

Note the cassoulet can be prepared with duck or chicken.

Crock-Pot Cassoulet

½ pound dried small white beans, like pea or navy OR 1 (15-ounce) can small white beans

4 cloves garlic, peeled and crushed PLUS 1 tablespoon minced garlic, divided use

1 medium-large onion, chopped

2 carrots, peeled and cut into chunks

2 cups cored and chopped tomatoes, with their juice (canned are fine)

3 or 4 sprigs fresh thyme or 1/2 teaspoon dried thyme

2 bay leaves

¼ pound slab bacon or salt pork, in 1 piece

4 sweet Italian sausages

1 pound boneless pork shoulder

2 duck legs OR chicken thighs

Chicken, beef or vegetable stock, or water, or a mixture, as needed

Salt and ground black pepper to taste

1 cup plain bread crumbs, optional

Chopped fresh parsley for garnish

Combine beans, crushed garlic, onion, carrots, tomatoes, thyme, bay leaves and meats in a slow cooker, and turn heat to high. (If you like, brown sausage and duck legs in a skillet before adding.) Add stock or water to cover by 2 inches. Cover and cook until beans and meats are tender, 5 to 6 hours on high; 7 hours or more on low.

When done, add salt and pepper to taste, along with minced garlic. If you like, remove cassoulet from slow cooker, and place in a deep casserole; cover with bread crumbs and roast at 400 degrees until bread crumbs brown, about 15 minutes. Garnish and serve.

Maida Heatter's Preheated Oven Popovers

6 tablespoons melted unsalted butter, plus more for greasing

6 eggs

2 cups milk

2 cups all-purpose flour

1 teaspoon salt

Heat oven to 375 degrees. Generously grease 10 (4-ounce) custard cups (or a muffin or popover pan) with butter. Arrange the cups (or muffin or popover pan) on a baking sheet.

Beat the eggs lightly, then add the milk and melted butter and stir to combine. Gradually stir in the flour and salt. Beat just until the mixture is smooth. Do not overbeat. If the mixture is not smooth, strain it.

Pour the mixture into a pitcher and then pour into the custard cups. Fill the cups almost to the top.

Bake for 50 minutes. Do not open the oven door during baking.

After 50 minutes, remove the popovers from the oven, cut several slits in the top of each and return to the oven for 5 to 10 minutes. Immediately remove the popovers from the cups.

Makes 10 popovers.

Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:

kbrant@arkansasonline.com

Please include a daytime phone number.

Food on 11/25/2015

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