CARAMELIZED CAULIFLOWER WITH SAGE

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Caramelized Cauliflower with Sage image

This recipe is a great way to introduce cauliflower to someone who doesn't usually love it. Caramelization sounds fancy, but it's really a simple way to bring out the flavor of your vegetables-and it's no harder than browning steak in a pan.

Provided by Anita Lo

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 head cauliflower
3 tablespoons unsalted butter
1 tablespoon sugar
1/2 teaspoon lemon juice, plus more to taste
kosher salt
Freshly ground black pepper
3 sage leaves
1 tablespoon hazelnuts, salted and roasted, then thoroughly chopped
Parmigiano-Reggiano, for garnish

Steps:

  • Remove the green outer leaves and cut cross sections of the cauliflower into ½-inch (1¼-cm) thick slices. Remove any parts of the fibrous core of the cauliflower that remain.
  • Transfer the slices to a large, straight-sided skillet and add enough cold water to come halfway up the sides of the cauliflower, about ¼-inch (6mm) deep. Add the butter, sugar, and lemon juice; season with salt and pepper. Cook over high heat until the water evaporates and the cauliflower is golden brown on one side, 10-12 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.

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