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Crunchy cauliflower

Servings:
Makes 4 servings
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Ingredients

For the crunch butter
  • 4 ounce softened unsalted butter
  • 1 ounce grated garlic clove
  • 2 tablespoon grated parmesan
  • 2 tablespoon panko bread crumbs
For roasted cauliflower
  • 4 ounce softened unsalted butter
  • 1 ounce grated garlic clove
  • 2 tablespoon grated parmesan
  • 2 tablespoon panko bread crumbs
  • 2 tablespoon olive oil
  • 4 cup cauliflower, sliced
  • 2 tablespoon water
  • 1 teaspoon crunch butter (recipe follows)
  • 1 tablespoon pine nuts, toasted
  • 2 tablespoon pickles peppers, such as hungarian wax peppers and banana peppers
  • 1 ounce grated parmesan
  • 1 tablespoon mint, torn
For garnish
  • 4 ounce softened unsalted butter
  • 1 ounce grated garlic clove
  • 2 tablespoon grated parmesan
  • 2 tablespoon panko bread crumbs
  • 2 tablespoon olive oil
  • 4 cup cauliflower, sliced
  • 2 tablespoon water
  • 1 teaspoon crunch butter (recipe follows)
  • 1 tablespoon pine nuts, toasted
  • 2 tablespoon pickles peppers, such as hungarian wax peppers and banana peppers
  • 1 ounce grated parmesan
  • 1 tablespoon mint, torn
  • 2 teaspoon pine nuts toasted
  • 2 teaspoon parmesan cheese, grated
  • 2 teaspoon mint, torn

Preparation

Baking Directions:

For the crunch butter:In a mixer fitted with a paddle attachment, combine all the ingredients and whip until light and fluffy.

Reserve for later use.

For the cauliflower:Heat oil in saute pan.

Add cauliflower and cook until caramelized.

Tossing to make sure that it is caramelized on all sides, about 4 minutes.

Season to taste with salt.

Add water and steam cauliflower until cooked, about 3 minutes.

Add crunch butter and toss to coat and then add pine nuts and pickled peppers.

Toss until heated, about 2 minutes.

Remove from heat.

Add parmesan and mint, toss to combine.

Plate on platter, garnish with parmesan, pine nuts, and mint.