Wednesday, October 29, 2008

Yeah, That's Right, I Said Cauliflower!

No really, cauliflower can be mind-blowingly (how's that for an adverb?) delicious. The key is to be patient. Well, that and butter. Lots of butter. To start, cut up a whole head of cauliflower- I just cut the core out and then make half inch "steaks" out of it- you'll get some big pieces that stay together and quite a bit of little florets that will become your favorite part later when they get all caramelized and crispy and oh so slightly sweet. You need a pan that's large enough to get plenty of browning going on, and that pan needs a lid for a little bit of steaming. Place the aforementioned pan on the stove top and get it medium hot. Now add about three tablespoons of butter and let it melt until it stops foaming. Add the cauliflower. Throw a pinch of salt (kosher, please) on top. And then hurry up and wait. It'll look like this at first:
Leave it alone for awhile- it takes time for the florets on the bottom to start browning at first. Toward the end you'll have to be more vigilant. After about ten long minutes, give it a stir. Then wait some more. Repeat. Once you've got a fairly browned bunch of cauliflower put the lid on top and let it steam for about five more minutes. The following is the progression you're looking for:
The best part: the only calories to be found here are in the butter. Well, almost. The cauliflower is so low-calorie it almost takes your body more calories to digest it than what it actually gets from it. Taste for salt, probably add some pepper, and dig in. And you should click on the above picture, because it's just so pretty in that bowl, all golden brown and all.

3 comments:

Christi L. said...

Just so happens, I had a head of cauliflower sitting in my fridge, so I tried it. Yummy, of course, the fact that it was served with pan fried steak/gravy, greens and corn bread didn' hurt! Made this southern girl HAPPY!

Medium Rare Please: said...

Boy do I miss Texas. I'm dying for some medium grain stone ground corn meal, but alas, there's nothing but fine grain sand to be had here.

Chris Donato said...

Stir-fried and carmelized. That's the only way I'll eat 'em. Yeech! otherwise.