GIRL & THE GOAT ROASTED CAULIFLOWER
This recipe is Stephanie Izard's, and is served at her restaurant Girl& the Goat in Chicago. I recommend checking out Stephanie's video to see how she slices the cauliflower for optimal cooking in this dish: http://www.youtube.com/watch?v=tk_TYmX2uIQ
Provided by hannahactually
Categories Cauliflower
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- TO MAKE CRUNCH BUTTER:.
- In a mixer fitted with a paddle attachment, combine all ingredients and whip until light and fluffy.
- TO MAKE CAULIFLOWER:.
- Heat oil in saute pan.
- Add cauliflower and cook until carmelized. Toss and continue to cook until carmelized on all sides. Season with salt.
- Add water and steam cauliflower until cooked.
- Add crunch butter and toss to coat. Then add pine nuts and pickled pepper. Toss until heated.
- Remove from heat. Add parmesan and mint. Toss to combine.
- Plate or platter as desired and garnish with additional parmesan, pine nuts, and mint.
Nutrition Facts : Calories 383.8, Fat 36.6, SaturatedFat 18.1, Cholesterol 72.7, Sodium 229.1, Carbohydrate 9.3, Fiber 2.6, Sugar 2.5, Protein 7.4
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