great cauliflower recipe, so yummy
I wanted to share with you this amazing recipe I found on PANNA, the video cooking magazine.
Caramelized Cauliflower with Hazelnuts, Parmesan and Sage
by Anita Lo
1 Head - Cauliflower
3 T. - Unsalted Butter
1 T. - Sugar
1/2 tsp. - Lemon Juice, or more to taste
Freshly Ground Black Pepper
3 Leaves, sliced - Sage
1 T. - Salted and Roasted Hazelnuts, roughly chopped
Freshly Grated Parmesan Cheese
Remove the green outer leaves and cut the cauliflower into 1/2-inch (1.25cm) thick slices to create cross sections. Remove any parts of the fibrous core of the cauliflower that remains.
Transfer the slices to a large, straight-sided skillet and cover with cold water halfway up the sides of the cauliflower, about 1/4-inch (6mm) deep. Add the butter, sugar, lemon juice and season with salt and pepper. Cook over high heat until the water evaporates and the cauliflower is golden brown on one side, 10 to 12 minutes. After the cauliflower begins to caramelize, reduce the heat to low.
Pick and slice the sage leaves.
Once the cauliflower is deeply browned and the sugar has caramelized, rotate the slices to promote even browning. After a few moments, flip the cauliflower to cook the other side, about 5 minutes. Transfer to a serving dish and sprinkle with sage, hazelnuts and freshly grated parmesan cheese.