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A Recipe From the Cellars at Frey Vineyards: Roasted Cauliflower

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Enjoy this delicious Malbec-infused winter recipe from Frey Vineyards.

 


At Frey Vineyards, we love finding tasty ways to have more of a plant-based diet, and yet still have some of the flavors and textures of traditional meat dishes that pair well with our robust wines. We’re hooked on roasting cauliflower in a hot oven until crisp-tender and topping it with a savory sauce: quick, easy, and delicious! And the delightful thing about cooking with wine is that there’s always some left over to have a glass alongside the dish you’ve prepared.

Our Plenty 2021 Biodynamic Malbec is loaded with blackberry, cassis, and plum aromas that lead into a substantial structure and dynamic flavors of Montmorency cherries, sagebrush, and star anise. It won an Editor’s Choice award and a 90 point rating from Wine Enthusiast Magazine. It’s a perfect complement to your holiday table!

Roasted Cauliflower Steaks

Serves 4

 

Ingredients:

1 large head of cauliflower
1/4 cup extra virgin olive oil
Salt
Pepper

Preparation:

Heat oven to 400F. Cut the head of cauliflower into 1 inch slabs (like a steak). Place on roasting tray and drizzle on both sides with the olive oil, sprinkle with salt and fresh ground pepper. Roast for approximately 15 minutes (but keep an eye on it as ovens vary) until golden and beginning to soften. (Not too soft, nor too hard.)

Malbec Mushroom Cream Sauce

Ingredients:

1 pound thinly sliced portobello mushrooms
1 large red onion, peeled, halved, and thinly sliced
1 cup heavy cream
2 tablespoons finely chopped sage
1/4 teaspoon salt, adjust to taste
1/2 teaspoon fresh ground pepper, adjust to taste
3 tablespoons unsalted butter
3 cloves finely chopped garlic
1/2 cup Malbec
1/2 cup minced parsley for garnish

Preparation:

Melt the butter in a large skillet. Sauté the sliced mushrooms and onions in the butter until juices evaporate and the vegetables become slightly golden in color. When the mushrooms and onions are nice and golden, deglaze with the Malbec and add the chopped garlic and sage. Cook down until the wine is more concentrated and the alcohol is cooked off. You can tell by the smell. The essence of the wine will emerge in the scent. Add the cream. Simmer until the sauce thickens. Season with the salt and pepper to taste. Place the Roasted Cauliflower Steak on a plate, top generously with Malbec Mushroom Cream Sauce, and garnish with minced parsley.

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