Ingredients:
- 3 cups cauliflower, cut into pea-sized florets (from about 1 head)
- 1 cup (2 sticks) butter
- 1/2 cup minced shallots
- 1/4 cup minced garlic
- 1/4 cup minced chives
- Kosher salt and freshly ground white pepper to taste
This recipe contains: Dairy
Brown Butter Cauliflower
Scott Romano
Charlie Palmer at the Joule, Dallas
Chef Scott Romano uses a mixture of green, yellow, and purple cauliflower for a colorful presentation.
Yield: 4 servings
Method:
In a medium sauté pan, melt the butter over medium heat. Continue to cook the butter until the milk solids caramelize and the butter smells nutty, about 1 minute.
Add the cauliflower and sauté until al dente, about 5 minutes. Add the shallots and garlic; sauté for another minute. Mix in the chives and season with salt and pepper. Serve warm.
Featured Recipes
The large quantity of garlic called for in this Provençal recipe may
More >
This twist on a kitchy classic uses puckery rhubarb instead of the typical
More >
For his Beard House dinner, Roary MacPherson served this braised lamb with a
More >
Roary MacPherson and Angie Ryan represented Newfoundland at a Beard House
More >
