Cauliflower Agrodolce
by Chef Bruce Kalman
- Prep Time: 30 min
- Cook Time: 30 min
Cauliflower Agrodolce
by Chef Bruce Kalman
PREP TIME
Prepartion: 30 minutes
Cook Time: 30 minutes
Directions
- Preheat oven to 350 degrees F.
- Roast cauliflower (recipe below) until warmed through (about 10 minutes).
- Remove from oven.
- Add pickled golden raisins (recipe below), candied garlic pearls (recipe below), capers, thyme, and butter to a pan and cook on stove top on medium to high heat for about 3 minutes to reduce liquid to glaze consistency.
- Plate the cauliflower and top with glaze and all ingredients in the pan.
Roasted Cauliflower
Directions
- Preheat oven to 350 degrees F.
- Cut the cauliflower head in half.
- With the cut side down, cut 1 1/2 inch thick slices, leaving the core intact.
- In a baking dish, lay out the slices; do not stack them.
- Season with kosher salt and black pepper and drizzle with 3 tablespoons of extra virgin olive oil.
- Cover with aluminum foil and place in the oven.
- Cook until the cauliflower slices are soft but not falling apart (about 30 minutes).
- Remove from the oven and allow to cool completely.
Candied Garlic Pearls
Directions
- In a medium sauce pan, combine all ingredients and cook over medium to high heat.
- Reduce until the liquid is a thin, syrupy consistency.
- Transfer to a plastic storage container and let cool completely.
Pickled Golden Raisins
Directions
- Combine all of the ingredients (except for the golden raisins) in a sauce pan.
- Cook over medium to high heat until the sugar is dissolved.
- Remove from heat; place raisins in a plastic container.
- Pour the brine over the raisins and cool immediately.