Roasted Cauliflower - Girl and the Goat

-SN

We checked out this restaurant last time we were in Chicago and it's wonderful. I especially loved the creative things she did with the veggies. I've hated cauliflower all my life with an infernal passion so when I stumbled across this recipe I thought I'd give it an honest try from a legit source recipe.

The result tastes absolutely amazing and it's a real beauty of a dish, but some of the prep isn't exactly trivial for a side. It's best served with a simple, bold protein source (we did steak but I think it could go well with some types of fish) to really let the side shine. I've adapted this from Stephanie Izard's recipe - http://www.food.com/recipe/girl-the-goat-roasted-cauliflower-491805 - and simplified a couple things.

Ingredients
2 Tbsp cooking oil

4 cups cauliflower, sliced (note: this is about a half head. Feel free to double the recipe but it might be trickier to get everything browned nicely. The reason for slicing it is to INCREASE THE SURFACE AREA, giving you more uniform carmelization and tastiness.)

2 Tbsp water

1 tsp butter

2 tablespoons pine nuts, toasted (note: just do this over high heat, no oil, until you start to smell it, like 1 minute)

2 Tbsp pickled peppers, minced (I just used those sweet red peppers that come in a pickle jar, but some spicier peppers would be cool too. Go for it.)

3 Tbsp parmesan cheese

2 Tbsp mint, chopped

(optional) Handful of bread crumbs toasted in butter until crispy

Directions
Heat up oil in a saute pan to medium high.

Add cauliflower and cook until carmelized, 6-7 minutes or so until nice and brown.

Add a pinch of salt and add the water to let the cauliflower steam for 2-3 minutes.

Add butter and toss to coat. Then add 1 Tbsp pine nuts and peppers. Toss until heated.

Remove from heat. Add 2 Tbsp parmesan and 1 Tbsp mint. Toss to combine.

Plate it and use remaining mint, pine nuts, and bread crumbs to garnish.

IT'S REAL REAL GOOD.