STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

Girl & the Goat Roasted Cauliflower

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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:
30mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: