You could use this marinade on flank steak as well, but I used a "mini" butterflied leg of lamb. And created a marinade using a jar of blackberry Serrano jam which we recently received as a gift from Christine. What a great fall combination.
The cauliflower is unbelievably good. Decadent. The meat marinade reminds me a meal I once had in Vail at the Antlers Room -- elk with juniper berries. I know I have juniper berries in my closet somewhere. I may have to try something with them this fall, too. Anyway, I digress.
For the meat marinade:
1/3 c. red wine
1/3 c. Worcestershire sauce
1/3 c. Serrano blackberry preserves (or use regular preserves and red pepper flakes)
rosemary Place all of the marinade ingredients together in a plastic bag, then place in refrigerator, for about 2 hours. Turn a couple of times to be sure the meat comes in contact with the marinade.
You can grill as you would a flank steak. I broiled. Line a heavy duty sheet pan with foil. Place meat on rack. (I use the one from our toaster oven for something like this.) Turn the broiler on high. Place about 6 to 8 inches from the heat source. Turn once. About 4 minutes on each side, depending on the thickness of your meat. My meat was very thin.
Let the meat rest for about 10 to 15 minutes. Then slice thinly on the diagonal.
For the decadent cauliflower:
1 head cauliflower, broken down into large florets
salt and pepper
sweet curry powder
Cauliflower is so fresh and beautiful right now. Wash it, core it, then break it down in to large florets.
Sprinkle it with salt and lots of sweet curry, then drizzle with olive oil.
Be sure to use sweet curry powder, not hot. It is fabulous with cauliflower!
Roast the veggies until they are brown and beautiful like this. 375 degrees for about 35 minutes. Make sure they are soft. Longer is better for this recipe.
Place the roasted cauliflower in a bowl, add a small tub of creme fraiche, and smash them together with a handheld blender until the consistency of chunky mashed potatoes.