Stephanie Izard's Holiday Side Dish: roasted cauliflower
Posted Dec 14 2009 12:00am
I’ve had the pleasure of meeting Stephanie Izard a few times like at the Common Threads cooking event. She always impresses me in that her recipes are healthy, easy to make and delicious
Pay attention to how Stephanie cuts the cauliflower so it cooks evenly.
Roasted Cauliflower Serves 6
1 head cauliflower
3 tablespoons butter
1 teaspoon olive oil
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
Cut the head of cauliflower in half and cut out most of the stem. Slice the florets into ¼ inch slices.
Heat the butter and oil in a large sauté pan over high heat. Add the cauliflower and toss to coat with the butter and oil. Sauté until the cauliflower releases much of its liquid and begins to brown, 5 to 10 minutes.
Reduce the heat to medium-low and continue to sauté for an additional 10 minutes, tossing often.
Cook the florets until they are just tender. Add the salt and pepper and adjust seasoning to taste before serving.
Nutritional Information per serving:
Calories 69 Calories from Fat 59 Total Fat 6.6g Saturated Fat 3.8g Sodium 442mg Total Carbohydrates 2.5g Fiber 1.2g Sugars 1.1g Protein 0.9g Vitamin A 4% Vitamin C 34%