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Sauteed Cauliflower ala Stephanie Izard

February 22, 2013

On our most recent trip to Chicago we finally had the opportunity to check out Stephanie Izard’s famed restaurant – Girl and The Goat. Stephanie was the first female winner of Top Chef several years back, and her restaurant in the West Loop of Chicago has “been serving fun foods, craft beers, and making wine in a rustic and bad ass environment since summer 2010.” It lived up to its expectation in every way. Given Stephanie’s great success since winning Top Chef, it was awesome to see her back there supervising the line and executing in her own kitchen.

We sampled as many dishes as the 2 of us could manage (and a few we couldn’t quite fit in) – but be far one of our favorites was her sauteed cauliflower. It takes the lowely vegetable to a while new level. In my opinion, if brussels sprouts were the “it” veggie of 2012 – cauliflower has 2013 on lock down.

I steak no claim in this recipe, it is solely the ingeneous work of Ms Izard, but I implore you to make it as soon as you can get your heads on the worthy veg. And if reading recipes is not really your thing, there is also this awesome video below that teaches you how to make it. If it does not become your favorite excuse to eat a vegetable, I’m not sure we can ever be friends.

ever so slightly adapted from Stephanie Izard

Servings: 4
Time: 15 minutes

Crunch Butter:
4 oz salted butter, softened
1 garlic clove, grated
2 Tbsp grated parmesan
2 Tbsp panko bread crumbs

Microwave butter for about 30 seconds, or until softened but not completely melted. Mix in remaining ingredients, and return mixture to the fridge until ready to use.

2 Tbsp oil
1 head of cauliflower
salt, to taste
2 Tbsp water
1 Tbsp crunch butter
1 Tbsp pine nuts
2 Tbsp pickled banana peppers
1 oz grated parmesan
1 Tbsp mint, torn

Core and wash the cauliflower and set upright on a cutting board. Cut into 1/4 inch slices or discs. Heat a saute pan over medium high heat. When heated, add oil, then cauliflower. Cook cauliflower until caramelized, approx 5 minutes. Add water and allow cauliflower to steam for 2-4 minutes. Add crunch butter and toss to coat,  and allow to crisp for 2-4 minutes. Follow by adding add pine nuts and peppers, and cook until heated through. Remove from heat, add parmesan and mint, toss to combine.

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