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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.),
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.
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.
5 comments:
Wow Patti,
This is my kind of recipe- looks absolutely delicious!
You have just combined everything I love in this one single dish. I could devour the whole dish in no time LOL!
I've never cauliflower that was roasted because it always seems so dry, so I'll give your recipe a try. The cherries will put it over the top for me.
sounds and looks delicious. I haven't ever tried something like this. I haven't even tried cauliflower pizza crust yet.
Ugh. I’ve tried the cauliflower pizza crusts. No thank you!
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