When we got this gorgeous head of purple cauliflower in our CSA bag a few weeks ago, I couldn’t help but admire it.
I guess they call it cauliflower for a reason, eh?
Just a few weeks prior, we had enjoyed some caramelized cauliflower at St. Augustine’s in Vancouver. Topped with parm cheese, arugula, and crispy capers, it had a really nice balance of sweet, salty, and spice.
I was inspired to make a similar, but even simpler dish. After all, you really don’t need to do much to improve the flavor of fresh, in-season produce. Here goes!
Caramelized Cauliflower – adapted from Williams Sonoma
- 1 Tablespoon butter
- 1 Tablespoon olive oil
- 2 small heads cauliflower
- 1/2 teaspoon paprika
- sea salt, to taste
- 1 Tablespoon honey
- 1 Tablespoon water
- squeeze of lemon
- In a large frying pan over medium heat, warm the olive oil and melt the butter…
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