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Chef Alain’s Weekly Recap – Week 53

Chef Alain’s Blog

Amazing facts you should know about tobacco. Stopping smoking will get you richer as soon as you stop spending all that money on tobacco instead of enriching tobacco corporations as well as our government at the rate of about 25% tax on the price of a pack of cigarettes. Might as well save that money or spend it on healthy food, right? Read more HERE

Low Carb Paleo Show with Chef Alain and Mark Moxom

This week, Mark and I had the honor to speak to George Bryant, the Civilized Caveman on his diet, struggles with obesity and his legs syndrome. Coming soon on the Low Carb Paleo Show.

Chef Alain’s Video of the Week

Jax Caddell – Boy Gone Healthy: Today I have a very special guest, David Yates, CEO of Clearwater Marine Aquarium! The CMA is home to Winter, the dolphin made famous in the true- to-life movies, Dolphin Tale and Dolphin Tale 2. Enjoy!  HERE

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Chef Alain’s Weekly Recipe

Cauliflower Au Gratin

By Chef Jocelyn Lee

HOT! Out of the Oven … in its organic Cauliflower shape.

Presents well with “Farm to Table” theme.

Servings: 4-6

Ingredients

1 head Cauliflower, whole (trim off extended trunk so bottom is flat)

2 qts Vegetable soup stock

2 ea Potatoes, boiled & peeled, ¼” slices

2 cups Alfredo Sauce, roasted garlic

1 cup Asiago Cheese, grated

½ cup Almonds, crushed in mortar

1 ea Sweet Bells, chopped & sliced rings

2 oz Arugula, baby

4 oz Tomatoes, heirloom grape

1 ea Green Onion, diced

Procedure

For 2-layered Cauliflower Au Gratin (twice as nice)

1st layer – bottom half

1. Prepare roasted garlic Alfredo sauce & set aside to set

2. Heat vegetable soup stock to boil

3. Place whole cauliflower upside down submerged in veg soup stock until cooked but firm, approx. 3-5 minutes

4. Remove cauliflower to drain & cool

5. Cut cauliflower in half horizontally

6. Line bottom of round deep dish (oven safe) with potato slices

7. Place bottom half of cauliflower atop the potatoes

8. Drench bottom half of cauliflower with ½ to 1 cup Alfredo sauce

9. Sprinkle almonds, chopped bells, green onion & asiago atop

2nd Layer – top half/crown

10. Place top half of cauliflower atop bottom half. If crown is too solid, cut a few cracks on the top to allow alfredo sauce to saturate.

11. Repeat steps 8 & 9 on the crown (top half) of the cauliflower

12. Bake at 350 degrees for 20 minutes or until au gratin is to your desired golden brown

Plating – Set up plates with arugula, red bell rings & heirloom grape tomatoes per photo then portion Cauliflower Au Gratin atop bell rings.

Note: this is an organic, gluten free, vegetarian & Primal dish

This recipe was offered graciously by Chef Jocelyn Lee

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Until next week, I wish you a great week.

A Votre Sante – To Your Health

Merci! Chef Alain Braux