Girl & the Goat Roasted Cauliflower

Name: Girl & the Goat Roasted Cauliflower
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 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; 2 teaspoons pine nuts, toasted; 2 teaspoons parmesan cheese, grated; 2 teaspoons mint, torn; 4 ounces unsalted butter, softened; 2 garlic cloves, grated; 2 tablespoons grated parmesan cheese; 2 tablespoons panko breadcrumbs; salt, to taste

Submitted by hannahactually

"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"

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photo by webejohnsons

Ready In:: 30mins
Ingredients:: 17
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

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

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Reviews

I'm going to go ahead and review this recipe without ever having made it. Why? Because I've ordered it from Girl & the Goat and I can testify to the fact that IT...IS...AWESOME! So awesome, in fact, that it has become my gold standard for vegetable side dishes. To date, I've not found any, by restaurant or recipe, that matches it (although I came close -- only once -- with a green bean dish from a place called Little Bird in Portland, OR).<br/><br/>Make this now, or forever live in a world of unrealized culinary satisfaction.

webejohnsons