One of the greatest things about being a blogger is being able to go to events that have a long-lasting impression on you. For instance, you may remember that time last year or so that I met Stephanie Izard (maybe it was two years ago – time flies when you’re having fun) at the Flower Show at Macy’s and she made one of the best roasted cauliflower side dishes that I’ve had the pleasure of eating. It wasn’t mushy, and it had tons of crunch, because of the addition of her crunch butter after the cauliflower has been caramelized.
For this recipe I only used one head of cauliflower (is it called a head) quartered, and then sliced in 1/4 portions. sauteing the slices in a large skillet with butter is what provided it with the great color, and just enough flavor to create a new side for you to try for dinner next week.
The reason why I love this dish of roasted cauliflower so much has to do with pine nuts. I’m in love with them. It’s the reason that I buy the super expensive kale salad from Whole Foods – because it has pine nuts in it. I’m sure that I could make it myself, but they’ve perfected the balance, so I’ll wait it out for a while. As you can see, I’m not that difficult to please. In the midst of learning more about how to properly prepare food that’s both good and not so bad on my waistline, I’m finding all sorts of goodies! Roasted flower has now made it into our list of acceptable sides for our family dinners. You’ll notice in my pictures that I’m lacking mint and pickled peppers. Mostly because I didn’t have them on hand, while I had everything else, so I went with it. Of course I’m thinking of making this again sometime this month, so I’ll make sure to pickle some peppers.