Roasted Cauliflower + Crunch Butter and Pickled Peppers

Roasted Cauliflower

roasted cauliflower

serves: 4 people

 

2 tbsp. canola oil

1 head cauliflower, quartered, outer leaves and core removed and cut into 1/4″ slices
2 tsp salt

3 tbsp. “crunch butter,”* room temp

1/4 c mint, torn into pieces + 1 tbsp set aside

1/4 c pine nuts, toasted + 1 tbsp. set aside

1/2 c parmesan, grated + 1 tbsp. set aside

1/3 c pickled peppers**

 

- heat oil in a large skillet. add cauliflower and cook over high heat until carmalized and soft, 6 minutes

- season with salt and cook an additional 2-3 minutes

- add crunch butter. when melted toss in mint, peppers, pine nuts, and parmesan. cook an additional 2 minutes.

- plate in a bowl and sprinkle with additional mint, pine nuts, and parmesan.

 

* crunch butter

yield: 1.5 cups

 

5 oz butter, room temp.

2 ea. garlic cloves, minced

2 tbsp parmesan cheese, grated

6 tbsp panko bread crumbs

 

-in a bowl, mash the butter until softened with a fork (or potato masher). add the remaining ingredients and mix until fully incorporated.

 

**pickled peppers

yield: 1 qt.

 

*3 ea. banana peppers, seeds removed, sliced into thin rings on a mandolin

*3 ea. hungarian peppers, seeds removed, sliced into thin rings on a mandolin

2 c champagne vinegar

4 tbsp salt

3/4 c sugar

 

- in a pot, bring vinegar, salt, and sugar to a boil.

- while still hot, pour the pickling liquid over the peppers.

- let cool to room temperature, keeping the peppers submerged in the liquid.

- when cool, cover and refrigerate.

 

*in the restaurant we use a crumber to remove all of the seeds from the peppers to ensure that we can keep them whole and not pierce the flesh. you can use a long spoon or a pairing knife.