Cauliflower w/ Marjoram & Colatura
Makes 6 Servings
“Steaks” of cauliflower seared in butter, than roasted until tender & finished with fresh marjoram and a sprinkle of colatura for umami. This humble white vegetable just got a whole lot more interesting!
INGREDIENTS
- 1 Cauliflower
- Fresh Marjoram, minced
- 1 tsp Colatura
- 2 tbsp Unsalted Butter
- 2 Fresh Bay Leaves (could substitute dried in a pinch)
- 1 tsp Salt
- ¼ tsp cracked Black Pepper
DIRECTIONS
1
Preheat your oven to 350F.
2
Remove the leaves and heavy stem from the cauliflower. Do not cut up the white part.
3
Blanch the cauliflower in boiling, heavily salted water for about 10 minutes, until you can just start to push the tip of a knife into the stem.
4
Shock the cauliflower in an ice water bath.
5
Slice the cauliflower into ½” thick slices as best you can (it will still break to some extent, that’s ok). You could alternatively cut it into florettes, but it won’t caramelize as well.
6
Melt the butter in two wide frying pans.
7
Lay in the slices of cauliflower so they lie flat. Add the salt, pepper, and bay leaves.
8
Cook over high heat for five minutes, then move the pans to the oven to cook the cauliflower through (about 20 minutes).
9
Remove the cauliflower from the pan. Top it with marjoram and colatura. Serve.
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