14 hours ago, kayb said:That is a lovely thing. As one who can very nearly eat her weight in a pissaladiere, I suspect this would be a real pig-out for me.
All the more reason to try it.
It is a very tasty thing as is and will be fun to play with - maybe add some kalamata olives, or diced pear and brie, or little cubes of roasted squash and blue cheese or.....
I can say the leftovers (should you have any 
) are good at room temp or rewarmed in the CSO - I did one slice for 3 min on steam-bake @ 350°F to warm it nicely.
Last night's dinner was the Cauliflower Ragu from Six Seasons p 189. Or, since I failed to follow the recipe WRT cooking times, it was a variation on the Cauliflower Ragu. It was very good and I would make it again.
I like the concept of cooking most of the cauliflower with onions, garlic, red chile, white wine and rosemary until it becomes a sauce. The rest of the cauliflower is added later and cooked until very tender, at which point, the pasta is added and finished with butter, lemon juice and Parmesan cheese.
The saga of my failure to follow directions: I chopped the onion, cauliflower and cauliflower leaves, heated the olive oil and tossed in the smashed garlic and red chile flakes. Then I went to get the "unoaked white wine." Hmmm. I have a lot of wine on hand but not much white. I found a lightly oaked Chardonnay and some Champagne, both fairly expensive bottles and neither of which were what I wanted to drink with this. The pinot noir I planned to drink would have turned the cauliflower pink and I wasn't sure how it would fare during the fairly long cooking time. I have both vermouth and sherry on hand but didn't like the idea of either in this dish. I finally settled on a dry rosé. I figured 1/2 cup of rosé probably wouldn't impart all that much color to all that cauliflower. By the time I returned to the kitchen, the garlic and chile flakes were looking awfully dark so I pitched them and started again. Once everything was in the pan, I adjusted the heat to a low simmer and flounced off to the other room with a glass of chilled rosé and a tiny wedge of yesterday's onion tart and dove into the recently published "France is a Feast" featuring the photographs of Paul Child. Sigh....what beautiful photography! Sigh....what is that delicious aroma of deeply caramelized onions? Sigh....am in in France? Oops! I was supposed to be popping into the kitchen occasionally to stir the cauliflower while it cooked for about 25 minutes. It is now almost an hour since I set everything to simmer 
!
I investigate and find that thanks to a nice heavy bottom pan and a low simmer setting, the onions are nicely caramelized and any cauliflower touching the bottom has turned a nice golden brown but nothing tastes or smells burned.
So I continue and the dish ends up tasting delicious. It's much more of a brown color than the recipe in the book but still has the almost disintegrated cauliflower sauce with more tender cauliflower.
Someday, I'll try it again per the recipe.
