Whole-Roasted Cauliflower with Pine Nuts, Olives and Lemon
Here, Gavin Kaysen, chef-owner of the Minneapolis restaurant Spoon and Stable and coach for the U.S. team competing in the Bocuse d’Or World Cuisine Contest, shares his recipe for roasted cauliflower, which makes a dramatic side dish when it is presented whole at the table.
- 1 whole head cauliflower, trimmed but left whole
- 3 Tbs. unsalted butter
- 1 cup (8 fl. oz./250 ml) chicken stock
- 8 oz. (250 g) mustard greens, slivered (about 2 cups)
- 12 niçoise olives
- 3 Tbs. toasted pine nuts
- Grated zest of 1 lemon
- Juice of 1/2 lemon
Preheat an oven to 375°F (190°C).
Remove the leaves from the cauliflower and trim the stem flush with the bottom of the head.
In a round oven or deep ovenproof sauté pan over medium heat, melt the butter. Add the whole cauliflower and sear, rotating occasionally, until it is lightly browned all over.
Transfer to the oven and roast until fork-tender, about 45 minutes.
Remove from the oven and transfer the cauliflower to a serving platter. Pour off any browned butter remaining in the pan.
Put the pan over medium heat, add the chicken stock and bring to a simmer, stirring to scrape up any browned bits on the bottom of the pan. Add the mustard greens, olives, pine nuts and lemon zest. Cover the pan and cook until the greens are wilted, about 1 minute. Remove the lid and continue to simmer until the liquid is slightly reduced, 2 to 3 minutes more. Stir in the lemon juice and season to taste with salt.
To serve, spoon the mustard green mixture alongside the cauliflower and serve immediately. Serves 6.
Adapted from a recipe by Gavin Kaysen, Chef/Owner, Spoon and Stable, Minneapolis, MN