Roasted Cauliflower

By ldelmas

Ingredients

• Ingredients:
• Cauliflower:
• 2 Tbsp. oil
• 4 cups cauliflower, sliced
• Salt to taste
• 2 Tbsp. water
• 1 Tbsp. pinenuts, toasted
• 2 Tbsp. pickled peppers
• 1 oz Parmesan cheese, grated
• 1 Tbsp. mint, torn
• 1 tsp. crunch butter
• Crunch Butter: (yields 1 cup)
• 4 oz. unsalted butter, softened
• 1 garlic clove, grated
• 2 Tbsp. Parmesan cheese, grated
• 2 Tbsp. panko bread crumbs
• Salt to taste
• Garnish:
• 2 tsp, pine nuts, toasted
• 2 tsp. Parmesan cheese, grated
• 2 tsp. mint, torn

Preparation

Step 1

Heat oil in a sauté pan. Add cauliflower and cook until caramelized, toss, and continue to cook until caramelized on all sides. Season with salt. Add water and steam cauliflower until cooked.

Meanwhile, combine all the crunch butter ingredients in a mixer fitted with a paddle attachment and whip until light and fluffy. When the cauliflower is cooked, add the crunch butter, toss to coat, and then add the pine nuts and pickled pepper. Toss until heated.

Remove from heat. Add the Parmesan cheese and mint and toss to combine. Plate or platter as desired, and garnish with pine nuts, Parmesan cheese, and mint.


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