Name: Roasted Cauliflower Bites
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 1 head cauliflower, trimmed into medium bites; 2 tablespoons extra-virgin olive oil; 1 tablespoon minced garlic; 1 teaspoon kosher salt; 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).

On Tonight

Roasted Cauliflower Bites

Cauliflower:

Saffron Beurre Blanc:

Categories: