Caramelized Cauliflower with Lemon Zest, Red Chilies and Parsley
Bon Appetit at Cisco
Cauliflower is trending as both a center-of-the-plate substitute for meat and a side. Operators are even cutting the vegetable into tiny rice-shaped pieces and serving it in place of the grain. Caramelized cauliflower takes center stage in this preparation, which also features garlic, red chili flakes and shallots.
2 tbsp. extra virgin olive oil
2 heads cauliflower, stems removed, cut into small florets
3 cloves garlic, minced
2 shallots, minced
2 tsp. red chili flakes
Juice and zest of 2 lemons
1 tbsp. butter
1⁄2 bunch Italian parsley, finely chopped
Salt and black pepper
1. In very hot nonstick sauté pans, add olive oil and raw cauliflower. Caramelize until cauliflower is brown-colored in spots and has nutty aroma.
2. Add garlic and shallots. Continue cooking and flipping pans to evenly cook ingredients.
3. Add chili flakes, lemon juice and zest, allowing flavors to mix. Finish with butter and Italian parsley. Season to taste.
Recipe by Cisco, Milpitas, Calif. (Bon Appétit)