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Roasted Cauliflower with Red Grapes
Cauliflower stars in plant-based dishes.
Chef Tamara Westerhold pumps up the flavor and heartiness of chilaquiles with the addition of beef braised in a coffee-adobo mixture. Honey pickled radishes provide contrasting a sweet-sour and textural contrast. To turn the chilaquiles into an inviting brunch item, she suggests topping the dish with an egg.Photograph courtesy of California Table Grape Commission
Servings
8
8
Menu Part
- sideDish
Main Ingredient
- Cauliflower
Chef Paul Grosz
Cuisine Restaurant
Detroit
Cauliflower has been trending for a couple of years, with many chefs turning to the vegetable as a low-carb sub for rice or a pizza crust ingredient, with others cutting the head into thick “steaks” to use as a plant-based center-of-the plate item. Chef Paul Grosz of Cuisine Restaurant in Detroit pairs caramelized pan-roasted cauliflower with red grapes for a colorful winter side dish.
Ingredients
1 head cauliflower, sliced in 1/4-in. thick slices (half-dollar size)
2 tbsp. olive oil
3 oz. unsalted butter
1 oz. sugar
1 lb. red seedless grapes, halved
4 oz. nonpareil capers
3 oz. toasted pepitas
Kosher salt and freshly ground pepper, to taste
Steps
1. In large saucepan, heat a little oil over medium-high heat until hot. Add cauliflower; saute in hot oil until browned.
2. Reduce heat to medium; add butter and sugar. Lightly caramelize cauliflower until just tender.
3. Stir in grapes, capers and pepitas until just warmed. Season with salt and pepper. Serve warm.
Photograph courtesy of California Table Grape Commission
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