Brown Butter Cauliflower
Charlie Palmer at the Joule - Dallas
Chef Scott Romano uses a mixture of green, yellow, and purple cauliflower for a colorful presentation.
- 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
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.