Recipe courtesy of G. Garvin
Roasted Cauliflower Bites
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 409
- Total Fat
- 39
- Saturated Fat
- 20
- Carbohydrates
- 10
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 4
- Cholesterol
- 81
- Sodium
- 539
- Total: 45 min
- Active: 25 min
Ingredients
Cauliflower:
1 head cauliflower, trimmed into medium bites
2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1 teaspoon kosher salt
Saffron Beurre Blanc:
1/2 cup white wine
1/4 cup heavy cream
1 tablespoon minced garlic
1 tablespoon extra-virgin olive oil
Juice of 1/2 lemon (about 2 tablespoons)
1 teaspoon kosher salt
1/2 teaspoon saffron threads
1 stick unsalted butter, cut into 8 pieces
Fresh cilantro leaves, for serving
Sriracha, for serving
Directions
- For the cauliflower: Preheat the oven to 400 degrees F.
- Combine the cauliflower, olive oil, garlic and salt in a large bowl. Place in an ovenproof skillet or rimmed baking sheet and roast until golden and tender, about 20 minutes.
- For the saffron beurre blanc: Combine the white wine, cream, garlic, olive oil and lemon juice in a medium skillet over medium heat. Bring to a low simmer, then add the salt and saffron. Slowly whisk in the butter, one piece at a time, to emulsify into a sauce. Pour the sauce through a strainer and set aside.
- Arrange the roasted cauliflower on a platter. Place the cilantro around the cauliflower. Dot with sriracha (more or less to your taste). Drizzle with a few tablespoons beurre blanc (extra beurre blanc will keep in the refrigerator up to 2 days).