Sexy Pan-seared Cauliflower with Brown Butter and Truffle Oil
Serves: 2 to 4
So you may be asking yourself, "What is so sexy about the lowly cauliflower?" In this case, we've cut snowy white and vibrant orange cauliflower into lacy looking cross sections, seared them in brown butter and truffle oil until they're crisp-tender and golden, and then topped them with sautéed pine nuts, lemon and freshly grated aged cheese. So simple and so elegant, it's truly a dish you would serve on a special occasion. That's what I call sexy!
Ingredients
PreparationIngredients
- 1 head white cauliflower Add to list
- 1 head orange cauliflower Add to list
- 3 tablespoons butter (divided) Add to list
- 1/2 teaspoon truffle oil Add to list
- Sea salt, to taste Add to list
- 1/2 cup pine nuts Add to list
- 2 to 3 cloves garlic, minced Add to list
- Juice of 1/2 lemon Add to list
- Freshly ground pepper, to taste Add to list
- Chiffonade basil leaves for garnish Add to list
- Freshly grated Parmigiana, Romano, Manchego or your favorite semi-firm cheese for garnish Add to list
Preparation
Trim the leaves and long stems from the bottom of both cauliflowers. Leave the core intact. Cut 2 slices, lengthwise, from the very center of the cauliflower, about 1/2-inch thick. (Save the rest for crudités or salads.) Note: Alternatively, you may break the cauliflower into florets and cut each in half lengthwise to give you a flat surface for browning.
In a heavy sauté pan over medium heat melt half the butter until bubbly, and add the truffle oil. Sprinkle the cauliflower slices with a little salt and place in the pan. Sear each side until deep golden, about 2 minutes to a side. Remove the cauliflower to a platter and add the rest of the butter to the pan. When it begins to brown and sizzle, stir in the pine nuts and garlic and cook for about 20 seconds, or until the pine nuts are light golden. Pour in the lemon juice and remove from heat. Season with salt and pepper.
Serve the cauliflower on pretty plates, drizzled with the pine nut mixture. Garnish with chiffonade basil and grated cheese.
Recipe by , PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on February 12, 2011.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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