Ad Hoc Dinner

We made two recipes one from the Ad Hoc at Home by Thomas Keller. The other for Rice with Roasted Cauliflower was in the LA Times. It is always a joy to find a new, unusual recipe that we have never made before and the Rice with Roasted Cauliflower was new to us. It is vaguely Indian and maybe that is why we liked it so much. I really recommend giving it a try.

We made his Crispy Braised Chicken Thighs with Olives, Lemon and Fennel previously and really liked it. Talk about the flavors of Provence. This dish has it! The final sauce of leeks flavored with the fenel and olives was delicious poured over the Ad Hoc rice. This is a great meal for a cold winter night.

You can find the recipe in our blog of: Dec. 10, 2009. Click the date to get the recipe.

Ad Hoc's rice with roasted cauliflower

Los Angeles Times

Total time: 45 minutes

Servings: 8 to 10

·      1/2 head white cauliflower, cut into florets

·      2 tablespoons canola oil

·      Salt

·      Pepper

·      Pinch of curry powder

·      6 cups water

·      1 cup Carolina, or long grain, rice

·      1 teaspoon red chili flakes

·      2 teaspoons extra-virgin olive oil

·      2 tablespoons butter, at room temperature

·      1/4 cup chopped green onions

1. Heat the oven to 400 degrees.

2. In a large bowl, toss the cauliflower with the canola oil and season with one-fourth teaspoon salt and a pinch of pepper, or to taste.

3. Place the cauliflower in a roasting pan (reserve the bowl) and roast until the cauliflower is a deep brown and tender throughout when pierced with a knife, 20 to 25 minutes, tossing every few minutes for even coloring and cooking. Remove the cauliflower from the oven and reduce the oven temperature to 250 degrees.

4. While the cauliflower is roasting, cook the rice: In a large saucepan, add the water and a generous pinch of salt and bring to a boil over high heat. Stir in the rice and chili flakes and reduce the heat to a gentle simmer. Cook the rice just until tender, about 15 minutes. Drain the rice well, then spread the rice in a thin shallow layer in a large baking dish.

5. Place the rice in the oven to dry out for 5 minutes. Remove, then stir in the olive oil. Taste and adjust seasoning as desired with salt and pepper.

6. Place the cauliflower back in the bowl and toss with the curry powder. Taste and season, if desired, with additional salt and pepper.

7. Gently stir in the warmed rice and butter, tossing until the butter is melted and evenly coats the rice and cauliflower. Stir in the green onions and serve immediately.