Girl & the Goat Roasted Cauliflower

This recipe is Stephanie Izard's, and is served at her restaurant Girl& the Goat in Chicago. I recommend checking out Stephanie's video to see how she slices the cauliflower for optimal cooking in this dish: http://www.youtube.com/watch?v=tk_TYmX2uIQ

• Ready In: 30 mins
• Serves: 4

Ingredients

• FOR CAULIFLOWER

• 2  tablespoons  oil
• 4  cups cauliflower, sliced
•  salt, to taste
• 2  tablespoons water
• 1  teaspoon  crunch butter (recipe follows)
• 1  tablespoon pine nuts, toasted
• 2  tablespoons  pickled peppers
• 1  ounce parmesan cheese, grated
• 1  tablespoon mint, torn

• FOR GARNISH

• 2  teaspoons pine nuts, toasted
• 2  teaspoons parmesan cheese, grated
• 2  teaspoons mint, torn

• FOR CRUNCH BUTTER

• 4  ounces unsalted butter, softened
• 2  garlic cloves, grated
• 2  tablespoons  grated parmesan cheese
• 2  tablespoons panko breadcrumbs
•  salt, to taste

Directions

1. TO MAKE CRUNCH BUTTER:
2. In a mixer fitted with a paddle attachment, combine all ingredients and whip until light and fluffy.
3. TO MAKE CAULIFLOWER:
4. Heat oil in saute pan.
5. Add cauliflower and cook until carmelized. Toss and continue to cook until carmelized on all sides. Season with salt.
6. Add water and steam cauliflower until cooked.
7. Add crunch butter and toss to coat. Then add pine nuts and pickled pepper. Toss until heated.
8. Remove from heat. Add parmesan and mint. Toss to combine.
9. Plate or platter as desired and garnish with additional parmesan, pine nuts, and mint.