Roasted Cauliflower with Hot Cherry Peppers and Bread Crumbs

Name: Roasted Cauliflower with Hot Cherry Peppers and Bread Crumbs
Yield: Serves 4 to 6
Ingredients: 1 large head cauliflower, cored and cut into large florets; 2 tablespoons olive oil; 2 teaspoons salt; 1/2 cup finely sliced hot cherry peppers (stems and seeds removed); 2 tablespoons pickling juice from the hot cherry peppers; 2 tablespoons chopped fresh parsley; Salt; 1/2 cup crushed Garlic Croutons (page 119) or store-bought croutons

January 24, 2012

If prepared with a bit of inspiration, cauliflower can taste complex and flavorful. As with all recipes, the simpler the preparation, the more important attention to detail becomes, and with this dish, it’s all about the high-heat roasting. Don’t be afraid of a few burned edges. Cauliflower is low in sugar, so roast it hot and fast so that it browns well but keeps some of its wonderful crunchy texture. Make sure you don’t overcrowd the roasting pan, as this will cause the vegetable to steam instead of roast. You’ll love this alongside our Bouillabaisse Balls (page 23).

Recipe information

Yield
Serves 4 to 6

Ingredients

1 large head cauliflower, cored and cut into large florets

2 tablespoons olive oil

2 teaspoons salt

1/2 cup finely sliced hot cherry peppers (stems and seeds removed)

2 tablespoons pickling juice from the hot cherry peppers

2 tablespoons chopped fresh parsley

Salt

1/2 cup crushed Garlic Croutons (page 119) or store-bought croutons

Preparation

Step 1
Preheat the oven to 500°F.
Step 2
Place the cauliflower florets in a 9 × 13-inch baking dish. Add the olive oil and salt and toss, making sure the cauliflower is well coated.
Step 3
Roast until the edges of the cauliflower begin to brown, about 15 minutes. Toss the cauliflower and continue to roast, tossing every 5 minutes, until tender but firm and well browned all over, about 10 minutes.
Step 4
Remove the cauliflower from the oven and transfer to a large mixing bowl. Add the cherry peppers, pepper juice, and parsley and toss to thoroughly combine. Add salt to taste.
Step 5
Transfer the cauliflower to a serving dish and sprinkle with the crushed croutons just before serving to ensure that they stay crispy.

Reprinted with permission from The Meatball Shop Cookbook by Daniel Holzman and Michael Chernow with Lauren Deen. Copyright © 2011 by Daniel Holzman and Michael Chernow; photographs copyright © 2011 by John Kernick. Published by Ballantine Books, an imprint of The Random House Publishing Group. All Rights Reserved. Daniel Holzman is executive chef at The Meatball Shop. He is an alum of Le Bernadin, San Francisco's Fifth Floor, and Aqua, among other highly acclaimed restaurants. He attended the Culinary Institute of America, where he received a full scholarship from the James Beard Foundation. Michael Chernow runs the front-of-house operations and the beverage program at The Meatball Shop. He has worked extensively in restaurants in New York and Los Angeles. He is a graduate of the French Culinary Institute, where he earned degrees in culinary arts and restaurant management. He and Holzman met as teenagers when they worked together as delivery boys at the New York vegan restaurant Candle Café. Needless to say, the vegan thing didn't really stick. Lauren Deen is the author of the New York Times bestselling Cook Yourself Thin series and Kitchen Playdates. She is an Emmy award—and James Beard award— winning television producer and director. She is currently executive producer of food(ography) on the Cooking Channel.

TagsCauliflower Vegetable Side Lunch Dinner Vegetarian Nut Free Dairy Free Vegan Roast Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes