Stephanie Izard shared this recipe with her guests at the Macy's Culinary Council cooking demo last week. It is actually an amazing dish featured on the menu at her vastly popular restaurant Girl and The Goat. The recipe consists mainly of roasted cauliflower, mint, pine nuts and pickled peppers. The pickled peppers are so good that after the demonstration I ran over to Little Goat and bought them (they come in a mason jar and cost only $5). Later this week, I plan to get the ingredients and pickle the peppers myself. This is a delicious and filling meal that is perfect for Meat Free Monday. I would recommend it as a main if you are a vegetarian or gluten-free, or as a great side dish for you carnivores. Enjoy!
and my retake in my kitchen.....
Stephanie Izard's Roasted Cauliflower
ingredients
2 Tablespoons Canola Oil (I used Grape seed Oil)
1 head cauliflower, quartered, outer leaves and core removed and cut into 1/4 inch slices
2 teaspoons salt
3 Tablespoons Crunch Butter (see Recipe), At room temperature
1/4 cup mint, torn into pieces, plus 1 tablespoon set aside
1/4 cup pin nuts, toasted, plus 1 tablespoon set aside
1/2 cup Parmesan,grated plus 1 tablespoon set aside
1/3 pickled peppers (see recipe)
preparation
Heat oil in a large skillet. Add cauliflower and cook over high heat until caramelized and soft, 6 minutes.
Season with salt and cook an additional 2-3 minutes. Add crunch butter. When melted toss in the mint, pine nuts, and Parmesan. Cook an additional 2 minutes. Plate in a bowl and sprinkle with additional mint, pine nuts, and Parmesan.
Yields 4 servings
ingredients
5 ounces butter, room temperature
2 garlic cloves, minced
2 Tablespoons Parmesan cheese, grated
6 Tablespoons Panko bread crumbs
preparation
In a bowl, mash the butter until softened with a fork (or potato masher). Add the remaining ingredients and mix until fully incorporated.
Yield 1 1/2 cups
ingredients
2 cups champagne vinegar
4 Tablespoons salt
3/4 cup sugar
3 banana peppers, seeds removed, sliced into thin rings on a mandolin
3 Hungarian peppers, seeds removed, sliced into thin rings on a mandolin
preparation
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.
Chef note: in the restaurant we use a Crumber to remove all of the seeds from the peppers to ensure that we keep them whole and not pierce the flesh. You can use a long spoon or a paring knife. Yields 1 quart.
