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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

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    Whole-Roasted Cauliflower with Pine Nuts, Olives and Lemon

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Whole-Roasted Cauliflower with Pine Nuts, Olives and Lemon Empty Whole-Roasted Cauliflower with Pine Nuts, Olives and Lemon

    Post by Lobo Mon 25 Jan 2016, 12:14 am

    Whole-Roasted Cauliflower with Pine Nuts, Olives and Lemon Img14l
    Whole-Roasted Cauliflower with Pine Nuts, Olives and Lemon
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    Prep Time: 15 minutes
    Cook Time: 60 minutes
    Servings: 6
    Here, Gavin Kaysen, chef-owner of the Minneapolis restaurant Spoon and Stable and coach for the U.S. team competing in the Bocuse d’Or World Cuisine Contest, shares his recipe for roasted cauliflower, which makes a dramatic side dish when it is presented whole at the table.






    • 2

    Ingredients:


    • 1 whole head cauliflower, trimmed but left whole
    • 3 Tbs. unsalted butter
    • 1 cup (8 fl. oz./250 ml) chicken stock
    • 8 oz. (250 g) mustard greens, slivered (about 2 cups)
    • 12 niçoise olives
    • 3 Tbs. toasted pine nuts
    • Grated zest of 1 lemon
    • Juice of 1/2 lemon

    Directions:

    Preheat an oven to 375°F (190°C).

    Remove the leaves from the cauliflower and trim the stem flush with the bottom of the head.

    In a round oven or deep ovenproof sauté pan over medium heat, melt the butter. Add the whole cauliflower and sear, rotating occasionally, until it is lightly browned all over.

    Transfer to the oven and roast until fork-tender, about 45 minutes.

    Remove from the oven and transfer the cauliflower to a serving platter. Pour off any browned butter remaining in the pan.

    Put the pan over medium heat, add the chicken stock and bring to a simmer, stirring to scrape up any browned bits on the bottom of the pan. Add the mustard greens, olives, pine nuts and lemon zest. Cover the pan and cook until the greens are wilted, about 1 minute. Remove the lid and continue to simmer until the liquid is slightly reduced, 2 to 3 minutes more. Stir in the lemon juice and season to taste with salt.

    To serve, spoon the mustard green mixture alongside the cauliflower and serve immediately. Serves 6.

    Adapted from a recipe by Gavin Kaysen, Chef/Owner, Spoon and Stable, Minneapolis, MN
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