Caramelized cauliflower with apples, walnuts, and dried cranberries

December 3, 2008
  • Email|
  • Print|
  • Single Page|
  • |
Text size +

Serves 4

1 teaspoon kosher salt, and more for the cauliflower
1 head (2 to 2 1/4 pounds) cauliflower, cored and separated into florets
2 tablespoons olive oil
2 tablespoons butter
1/2 large, firm apple, such as Cortland or Granny Smith, skin left on, cut into 1/4-inch pieces
1/2 teaspoon black pepper
1/2 cup walnuts
1/4 cup dried cranberries
1 tablespoon chopped fresh chives
1. Bring a large pot of salted water to a boil. Add the cauliflower and cook for 2 minutes. Drain and rinse with cold water.

2. In a skillet over medium heat, heat the olive oil. When it is hot, add the butter. When it melts, place each floret, bud down, in the pan. Cook, using tongs to move the florets around but not turning them, for 5 minutes or until the tops caramelize.

3. Add the apple, salt, and pepper to the skillet. Cook, stirring often, for 2 minutes. Add the walnuts and cranberries. Toss well and continue cooking, stirring constantly, for 2 minutes. Sprinkle with chives. Adapted from Evan Percoco

Caramelized cauliflower (Wiqan Ang for the Boston Globe)
  • Email
  • Email
  • Print
  • Print
  • Single page
  • Single page
  • Reprints
  • Reprints
  • Share
  • Share
  • Comment
  • Comment
  • Share on DiggShare on Digg
  • Tag with Save this article
  • powered by
Your Name Your e-mail address (for return address purposes) E-mail address of recipients (separate multiple addresses with commas) Name and both e-mail fields are required.
Message (optional)
Disclaimer: does not share this information or keep it permanently, as it is for the sole purpose of sending this one time e-mail.