Houseful Of Nicholes

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Girl & The Goat Roasted Cauliflower with Crunch Butter

Recipes

Roasted Cauliflower with Crunch Butter

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. 

Roasted Cauliflower from Girl and the Goat

Ingredients 
 
2 Tablespoons Canola Oil 
1 head cauliflower, quartered, outer leaves and core removed and cut into 1/4 inch slices
2 teaspoons salt
3 Tablespoons Crunch Butter (see Recipe), At room temperature
1/4 cup mint, torn into pieces, plus 1 tablespoon set aside
1/4 cup pine nuts, toasted, plus 1 tablespoon set aside 
1/2 cup Parmesan,grated plus 1 tablespoon set aside 
1/3 pickled peppers (see recipe) 
 
preparation 
 
Heat oil in a large skillet. Add cauliflower and cook over high heat until caramelized and soft, 6 minutes. 
Season with salt and cook an additional 2-3 minutes. Add crunch butter. When melted toss in the mint, pine nuts, and Parmesan. Cook an additional 2 minutes. Plate in a bowl and sprinkle with additional mint, pine nuts, and Parmesan. 
Yields 4 servings
 
Crunch Butter 
Ingredients 
 
5 ounces butter, room temperature
2 garlic cloves, minced
2 Tablespoons Parmesan cheese, grated
6 Tablespoons Panko bread crumbs
 
preparation 
 
In a bowl, mash the butter until softened with a fork (or potato masher). Add the remaining ingredients and mix until fully incorporated. 
 
Yield 1 1/2 cups
 
Pickled Peppers 
Ingredients 
 
2 cups champagne vinegar 
4 Tablespoons salt 
3/4 cup sugar
3 banana peppers, seeds removed, sliced into thin rings on a mandolin
3 Hungarian peppers, seeds removed, sliced into thin rings on a mandolin 
 
preparation 
 
In a pot, bring vinegar, salt and sugar to a boil. While still hot, pour the pickling liquid over the peppers. Let cool to room temperature, keeping the peppers submerged in the liquid. When cool, cover and refrigerate. 
 
Chef note: in the restaurant we use a Crumber to remove all of the seeds from the peppers to ensure that we keep them whole and not pierce the flesh. You can use a long spoon or a paring knife. Yields 1 quart. 
 
Recipes compliments of Stephanie Izard 
 
 
 

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