Some preparation for Xmas did a testing of cauliflower. Since we are having Turkey at Xmas and some...well other stuff that was avoided at thanksgiving.......I was asked to help with the cauliflower after the milk, cream, butter and cheese sauce recipe wasn't really successful. So, I asked if they wanted to have it as a side to stand on it's own or to marry to the turkey......they weren't sure (but they wanted the cauliflower with cheese sauce). So, I did the cheese-cauliflower 2 ways. Similar to Heston's cauliflower cheese, I did the cauliflower 3 ways (pickled-not well received, baked and fried-both well received). For the cheese sauce, I used old cheese (by request-it does not grate very well LOL!) one was made with a veggie stock that I infused with chopped cauliflower stalk and leaves and some cheese. The second was a chicken stock infused with chopped cauliflower stalk and leaves and some cheese. Both were well received and I like the way the chicken stock married to the roast chicken (in this case but would be turkey at Xmas), but the Christmas host preferred the infused veggie stock (both were good), so they will go with that one. The surprise was when ........they could actually taste the cheese in the cheese sauce..... For the roast chicken, I did the usual injection brine and knowing I had limited time for he cooking portion I pulled out the "set it and forget it" rotisserie (yes we own one and it actually works ok). This time though I didn't truss the bird (normally I do if using the rotisserie) and wouldn't you know it.....it gave us more crunchy skin to eat (darn...:-)...). I find even the breast stays nice and moist (middle picture), I simply set the time for about 11 minutes per pd instead of 15 and periodically check it with a temperature probe. But for a 3 lb bird, about 4o minutes and 20-25 minutes of resting works well.
