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Pan-Roasted Cauliflower with Pickled Peppers
4
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
2 tbsp
canola oil
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1
head of cauliflower, quartered, any leaves and the core removed, and cut into ¼-inch-thick slices
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2 tsp
kosher salt
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3 tbsp
Crunch Butter, at room temperature ½ cup plus 1 tablespoon
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Freshly grated Parmesan cheese
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c
Pickled Hungarian Hots and Bananas
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2 tbsp
cleaned and julienned preserved lemon peel
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¼ c
plus 1 tablespoon torn fresh mint leaves
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¼ c
plus 1 tablespoon toasted pine nuts
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Crunch Butter
8 tbsp
(1 stick) unsalted butter, at room temperature
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2
garlic cloves, minced
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5 tbsp
panko bread crumbs
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2 tbsp
freshly grated
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Parmesan cheese
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Pickled Hungarian Hots and Bananas
2 c
champagne vinegar
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¾ c
sugar
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¼ c
salt
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3
banana peppers, seeded and sliced into thin rings
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3
Hungarian peppers, seeded and sliced into thin rings
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When I was little, my mom would make roasted whole cauliflower with cheese sauce. It was the only way I’d eat cauliflower, even though it didn’t have much flavor. When I was trying to come up with a new take on a cauliflower dish, I started with something zesty and cheesy (a shout-out to mom): Parmesan. Then I needed something spicy, so in went some pickled peppers. After that, preserved lemon and a little mint for freshness. I wanted it to have some crunch, so I added butter with roasted garlic and panko. Cutting the cauliflower into slices instead of florets helps it cook evenly so that it’s perfectly tender all the way through.

Directions

Crunch Butter
  1. In a small bowl, mash the butter with a fork until softened. Add the garlic, bread crumbs, and Parmesan and mix until fully incorporated. Cover and store in the fridge for up to 1 week.
Pickled Hungarian Hots and Bananas
  1. In a medium saucepan over medium-high heat, bring the vinegar, sugar, and salt to a boil. Put the peppers in a heatproof container with a fitted lid. Pour the hot pickling liquid over the peppers and let cool to room temperature, making sure the peppers are fully submerged in the liquid. When completely cool, cover the peppers and refrigerate for up to 1 month.
Cauliflower
  1. Heat the oil in a large skillet over high heat. Add the cauliflower and cook, or until caramelized, about 6 minutes. Season with the salt and cook until just tender, 2 to 3 more minutes. Stir in the crunch butter, letting it melt, then toss in ½ cup of the cheese, the pickled peppers, preserved lemon, ¼ cup of the mint, and ¼ cup of the pine nuts. Cook for 2 more minutes. Transfer the cauliflower to a large bowl and garnish with the remaining 1 tablespoon each Parmesan, mint, and pine nuts.

Reprinted with permission from Gather & Graze copyright © 2018 by Stephanie Izard. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

Gather & Graze

Stephanie Izard

Book Cover