Wednesday, January 13, 2010

Flatbread with French Sorrel, Roasted Cauliflower and Crumbled Goat Cheese


Sorrel has been used since the days of the Egyptian pharaohs and later the ancient Greeks and Romans. It is rich in potassium, vitamins C and A, and believed to aid in digestion.  Common sorrel, rumex acetosa, has thick oblong leaves while French sorrel, rumex scutatus, has smaller, sword-shaped leaves.  Both are high in ascorbic acid, which accounts for their sharp, lemony flavor, although French sorrel is subtler and less pungent than common sorrel.  Sorrel doesn't dry well, but it may be stored in the refrigerator or frozen.  Our sorrel has perennialized in the garden, and seems to grow well in both hot and cold weather.  The plants are well-behaved, forming a clump which increases in width rather than spreading.  Here, the tart lemony flavor of French sorrel combines perfectly with roasted cauliflower and goat cheese.

Flatbread with French Sorrel, Roasted Cauliflower and Crumbled Goat Cheese

Ingredients

1                           Flatbread Dough
1/4          head      cauliflower, broken into florets
5-6                       large French sorrel leaves
2              oz         crumbled goat cheese
                             olive oil
                             sea salt, black pepper
                             bread flour for rolling out dough

Procedure
  1. Heat oven to 420° and put pizza stone in oven to start warming up.  Toss cauliflower florets in olive oil and sea salt to lightly coat.  Roast on a sheet pan until golden and dark on edges, about 15-20 minutes, stirring every 5-10 minutes to cook evenly.  Remove from oven to cool.
  2. Raise temperature of oven to 500°.
  3. Remove dough from refrigerator and allow to relax at room temperature for 15 minutes.
  4. Boil water and blanche sorrel, no more than 1 minute, then drain.
  5. Roll out dough on well-floured surface to an 8" circle.  Spread a thin layer of olive oil on dough, then add goat cheese, cauliflower, and sorrel.  You may have extra cauliflower, which you can serve on the side.  Add more goat cheese on top.
  6. Bake until done, about 5 minutes.

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18 comments:

  1. I like how the cauliflower blends right in with the goat cheese -- I bet they blend well in terms of flavor, too.

    I've never had (or seen) sorrel.

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  2. Another winner. Looks very flavorful. Great colors. I am either making pita or empanadas tonight. Have not decided.

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  3. Yum! I've saved this. Simple and it looks delicious.

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  4. I love sorrel, hard to get, but when I find it I go for it! Can't wait to try it with this recipe next time I get my hands on some.

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  5. To be able to eat your own produce... that's what I call luxury nowadays... I've never had sorrel in my life, you made me curious!

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  6. I love your blog. I have to follow you now!

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  7. Wow!! that looks awesome! It even makes cauliflower (which isn't my favorite) look so appealing!

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  8. Se não for mau para a saúde é bem bom...

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  9. Looks amazing! I've never eaten sorrel (though have heard of it) and really want to try some now!

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  10. I LOVE sorrel! It grows like a weed in my herb garden... but only in the spring and then in the fall (NY). My perennial sorrel is now dormant and will only poke out of the ground in April... BTW, how do you deal with sorrel when it bolts?
    Lovely, lovely recipe - as always!!!

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  11. I have seen recipes for sorrel, but I can never find it! Jealous!!

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  12. Everytime I read your posts, I develop a serious case of garden envy. Another great ingredient and recipe!

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  13. Awesome flavors,the flat bread looks nice and crisp :D

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  14. love it! you are a vegetarian's dream come true!

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  15. Your dishes really are things of beauty...and delicious looking, too!

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  16. Just beautiful. I am making some flatbreads now. :D

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  17. My sorrel is a perennial and returns in its pot I originally planted it in--but ashamed to say, I have not cooked with it much. Lovely dish--both recipes look wonderful! The beets on the pizza--mmmm.

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