Servings:
Makes 4 servings
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.