History and Origin of Diablo-Style Cauliflower
Diablo-Style Cauliflower is a dish that combines simplicity and spicy flavor, inspired by traditional Mexican cuisine, where the term "a la diabla" usually indicates a dish with a spicy kick or intense flavor. Although cauliflower is a popular ingredient in many regions of the world, this preparation stands out for its particular way of being cooked and seasoned.
In different Latin American countries, cauliflower is known by similar names, but the dish has variations according to the local culture. For example, in Mexico it is commonly known as "Coliflor a la Diabla" due to the contrast between the softness of the cauliflower and the intensity of the sauce that accompanies it. In countries like Colombia or Argentina, cauliflower is mainly consumed in stews or gratins, but it does not always include this specific combination of spicy and creamy ingredients.
This dish reflects the richness of Latin American gastronomy and its ability to take simple ingredients and transform them into something delicious and a constant on the family table, especially during celebrations or as a healthy yet flavorful option.
How to Prepare Diablo-Style Cauliflower
Diablo-Style Cauliflower is a delicious and simple recipe that allows you to enjoy cauliflower in a special way, combining unique textures and flavors. Below, we explain how to prepare it step by step.
Ingredients:
Head of cauliflower, broken into florets
Unsalted butter
Wheat flour
Skim milk
Bay leaf
Nutmeg
Dijon mustard
Worcestershire sauce
Breadcrumbs
Preparation Steps:
Place the cauliflower in a steamer basket over boiling water.
Cover the pot and steam for 5 to 7 minutes or until tender.
Drain.
Rinse with cold water.
Drain well and transfer to a 23x33 cm baking dish.
Combine 1 to 1 ¼ tablespoons of melted butter with flour in a heavy saucepan over medium-low heat.
Whisk for approximately 3 minutes, or until it bubbles.
Gradually incorporate the milk while whisking.
Add the bay leaf and nutmeg and whisk frequently until the mixture comes to a boil.
Partially cover and simmer for 3 to 4 minutes, stirring frequently, until thickened.
Remove from heat.
Incorporate the mustard, Worcestershire sauce, salt, and pepper to taste.
Remove and discard the bay leaf.
Pour the sauce over the cauliflower and mix until well coated.
Preheat the oven to 350°F (177°C).
Sprinkle breadcrumbs over the cauliflower.
Drizzle with the remaining butter.
Bake for 35 to 40 minutes, until the cauliflower is hot, the sauce is bubbling at the edges, and the breadcrumbs are golden brown.
