Molded Dome of Cauliflower

Recipe: Appetizer : Molded Dome of Cauliflower - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition Facts:
240 calories
9 grams fat

Ingredients

1 medium head of cauliflower -- perfectly shaped

8 leaves leaf lettuce -- red or green

1/2 cup extra-virgin olive oil

1/4 cup fresh lime juice

1/4 cup Margarita Jalapeno Salsa -- see recipe --OR store bought

3/4 teaspoon salt

1/2 teaspoon cayenne pepper

2 tablespoons capers -- drained and chopped

1 tablespoon parsley -- chopped

1 small bunch watercress -- rinsed, stemmed coarsely chopped

1 cup pitted ripe olives -- thinly sliced

1 red bell pepper -- parched and peeled seeded & -- cut in 1/2" squares

Directions

With a sharp knife, cut leaves & stem from cauliflower. Divide cauliflower into florets about 1 1/2 inches in diameter. Drop florets into boiling salted water; boil about 12 minutes or until tender when pierced. Drain florets & rinse well under cold running water to arrest cooking, drain well. Press a layer of florets, stems up, onto sides & bottom of a 1 quart bowl. Pack center of bowl with more florets, stems up, until all florets have been used. Place a plate or saucer & a weight (such as a can of canned goods) on packed cauliflower. Let stand for 15 minutes; then holding plate & weight in place, tip bowl to drain off any remaining water. Refrigerate weighted cauliflower at least 2 hours. Remove weight & plate, arrange lettuce leaves artfully to hang over sides of bowl but not the serving plate you're going to use, place serving platter inverted over lettuce leaves & bowl of cauliflower. Invert bowl & serving platter together, lift off the bowl & garnish as desired.

Whisk together the oil, lime juice, salsa, salt & cayenne pepper; stir in capers, parsley, watercress, olives & bell pepper. Spoon some of the sauce over the cauliflower; place remaining sauce in a bowl alongside cauliflower. Once the outer layer has been eaten, guests can dunk florets in sauce in bowl.
Makes 4 - 6 servings.






Latest Reviews

"Delicious! Will add to the regular repertoire of meals!" - kat4

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"10 out of 10 made exactly as the recipie said. It was certainly a hit the chicken was moist and the sauce was amazing thanks for sharing" - jasjaycoop

"This is a wonderfully comforting and creamy soup. I used red skinned potatoes and left the skins on. I diced them somewhat small and roasted them in the oven with some fresh rosemary and thyme, salt and pepper and olive oil. When they were fork tender, I smashed some of ... " - under12parsecs

"Stop right here, and NEVER make another spaghetti sauce recipe. I love to cook and have tried a lot of them-this is by far the best! I tried the recipe 3 ways because I had a lot of garden tomatoes to use and it's the end of the 2018 growing season. See below for tips you might want to use on this ... " - krissers

Happy cooking...

1 medium head of cauliflower -- perfectly shaped

8 leaves leaf lettuce -- red or green

1/2 cup extra-virgin olive oil

1/4 cup fresh lime juice

1/4 cup Margarita Jalapeno Salsa -- see recipe --OR store bought

3/4 teaspoon salt

1/2 teaspoon cayenne pepper

2 tablespoons capers -- drained and chopped

1 tablespoon parsley -- chopped

1 small bunch watercress -- rinsed, stemmed coarsely chopped

1 cup pitted ripe olives -- thinly sliced

1 red bell pepper -- parched and peeled seeded & -- cut in 1/2" squares

Directions

With a sharp knife, cut leaves & stem from cauliflower. Divide cauliflower into florets about 1 1/2 inches in diameter. Drop florets into boiling salted water; boil about 12 minutes or until tender when pierced. Drain florets & rinse well under cold running water to arrest cooking, drain well. Press a layer of florets, stems up, onto sides & bottom of a 1 quart bowl. Pack center of bowl with more florets, stems up, until all florets have been used. Place a plate or saucer & a weight (such as a can of canned goods) on packed cauliflower. Let stand for 15 minutes; then holding plate & weight in place, tip bowl to drain off any remaining water. Refrigerate weighted cauliflower at least 2 hours. Remove weight & plate, arrange lettuce leaves artfully to hang over sides of bowl but not the serving plate you're going to use, place serving platter inverted over lettuce leaves & bowl of cauliflower. Invert bowl & serving platter together, lift off the bowl & garnish as desired.

Whisk together the oil, lime juice, salsa, salt & cayenne pepper; stir in capers, parsley, watercress, olives & bell pepper. Spoon some of the sauce over the cauliflower; place remaining sauce in a bowl alongside cauliflower. Once the outer layer has been eaten, guests can dunk florets in sauce in bowl.
Makes 4 - 6 servings.