Roasted Cauliflower with Brown Butter, Tart Cherries, and Pine Nuts

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The other day I was talking to a friend about cauliflower. Don’t ask me why. Truthfully, I have been having a lot of weird conversations with people lately. I think it has a lot to do with being stuck in. At any rate, she told me that one of her favorite recipes for cauliflower came from a book by Melissa Clark. She sent me a copy of the recipe, and it did look good. But, as I’m wont to do, I thought I could make it a little bit better. I haven’t tried the original recipe, mind you, but anytime I can swap raisins for tart cherries you’d better know that I’m going to do it. I also added a pinch of dry mustard that wasn’t in the original recipe and that gives it that little extra something that makes it ever so good.

Roasted Cauliflower with Brown Butter, Tart Cherries & Pine Nuts
Adapted from a recipe by Melissa Clark

1 medium head cauliflower (about 1 ¾ lb.),

cut into bite-size pieces
2 T. olive oil
½ t. fine sea salt
Freshly ground black pepper
1 3-oz. pkg. Melissa’s pine nuts
4 T. butter
1 3-oz. pkg. Melissa’s dried tart cherries
Few gratings fresh nutmeg
Pinch dry mustard
2 T. capers
2 T. chopped parsley for garnish

Preheat oven to 425°F. Toss cauliflower, oil, salt, and pepper together on a rimmed baking sheet until coated. Roast until the cauliflower is caramelized, 30 to 45 minutes, tossing it halfway through.

Meanwhile, heat a 9-inch sauté pan over medium heat. Add pine nuts and cook, stirring frequently, until toasted, about five minutes. Transfer the pine nuts to a plate.

Return skillet to medium heat and melt butter. Continue cooking and swirling the butter until it is brown and nutty, 5 to 7 minutes. Remove the skillet from the heat and continue to swirl as the butter will continue to cook as it cools.

Bring one cup of water to a boil in the microwave. Add the cherries and let them soak for 5 minutes. Drain through a fine mesh sieve. Pat the cherries dry and add them to the butter along with the nutmeg and dry mustard. Stir well.

When the cauliflower comes out of the oven, toss it with the brown butter mixture, toasted pine nuts, and capers. Serve immediately topped with parsley and more salt.

Cream of Chestnut Soup

‘Tis the season of chestnuts roasting on an open fire, Jack Frost nipping…well you know the rest.  In this regard, I’m wondering just how many of you have actually tasted a chestnut.  I know I hadn’t, so this year was determined to see what the fuss was all about.  I didn’t attempt to roast them, no I decided to take the easy route with packaged chestnuts and turn them into a decadent starter course for a holiday meal, hence this soup.  The recipe is from an old issue of Southern Living magazine and it is quite tasty.  Chestnuts have a very earthy taste along with their special nuttiness, and a hint of sweet.  A dollop of sour cream, crumbled bacon, and dried tart cherries make an exceptional topping.

Cream of Chestnut Soup

3 T. butter

1 medium onion, chopped

2 celery ribs, chopped

2 carrots, chopped

1/4 cup Marsala wine

6 cups vegetable broth

2 6.5 oz. packages Melissa’s Chestnuts 

(Whole Peeled & Cooked)

1 sprig fresh thyme

1/3 cup half-and-half

 

Melt butter in a large Dutch oven over medium-high heat.  Add onion, celery, and carrots, and sauté 8 to10 minutes or until tender.

 

Add Marsala, and cook 2 minutes, stirring to loosen particles from, bottom of pan.  Stir in vegetable broth, chestnuts, and thyme.  Bring to a boil; reduce heat to low, and simmer 20 to 25 minutes or until chestnuts are tender.  Discard thyme.  Let cool slightly (about 10 minutes).

 

Process soup, in batches, in a blender or food processor until smooth.  Return to Dutch oven.  Stir in half-and-half and salt and pepper to taste.  Cook over low heat, stirring often, 5 minutes, or until thoroughly heated.  Serve with desired toppings.

This post is linked to:

Seasonal Sunday

On the Menu Monday