The Girl and The Goat Sauteed Cauliflower

3 Jan
Sauteed Cauliflower with Pickled Peppers, Pine Nutes, Parmesan, and Fresh Mint

Sautéed Cauliflower inspired by The Girl and The Goat

It may not look like much, but this is the best vegetable I ate in 2011, or rather a damn fine recreation of the best vegetable I ate last year.  A few weeks ago I had an amazing dinner at The Girl and The Goat, run by Top Chef’s Stephanie Izard. The menu was fantastic, filled with oddities like Crispy Duck Tongues and Sweet and Sour Cod Cheeks (we ate both of those delicious things, and a lot more). A friend who had dined there before recommended that we order the cauliflower, saying it was one of the best dishes she had eaten at The Goat. It took some convincing, but the cauliflower made it onto our roster of food, and at the end of the night, after we’d eaten 11 or 12 plates of amazingness, the cauliflower was my very favorite dish. It’s an unlikely combination of sauteed cauliflower, pickled banana peppers, pine nuts, Parmesan, and fresh mint. Talk about a  sleeper hit. The Girl and The Goat is taking vegetables to a new level.

I anxiously recreated the sautéed cauliflower after watching Chef Izard’s how-to video. It takes a little bit of  planning to make this side dish, but it is so worth it. Remember last week’s One-Word Wednesday? Those pickled peppers went into tonight’s cauliflower. I also mashed together a compound butter last night, full of roasted garlic and breadcrumbs. If you do those two things in advance and let them hang out in your fridge, the cauliflower dish comes together in a matter of minutes. And if we’re being honest, why wouldn’t you want pucker-inducing veggies and savory butter on hand at all times? Think  of all the other stuff you can put them on! It’s condiment nirvana! And those two items make a truly special side dish that you’ll want to eat again and again. Thanks to The Girl and The Goat for a new vegetable inspiration!

Sauteed Cauliflower inspired by The Girl and The Goat

Sautéed Cauliflower with Parmesan, Pickled Peppers, Pine Nuts, and Fresh Mint

Amazing Sautéed Cauliflower

Adapted from The Girl and The Goat

Makes about 4 servings, but I just ate all of this by myself, so you’ve been warned.

1 tablespoon olive oil
1/2 head cauliflower, sliced into bite size pieces (If making an entire head, double all ingredients, but don’t crowd the saute pan or the cauliflower won’t have a chance to get nice and golden brown. It will steam instead.)
1 tablespoon roasted garlic and breadcrumb compound butter – see recipe below
1/4 cup pickled peppers, chopped and divided – see recipe below
1/3 cup freshly grated Parmesan cheese, divided
1 walloping tablespoon torn fresh mint leaves
1 tablespoon toasted pine nuts

Heat a saute pan over medium high heat. Add olive oil and cook until shimmering. Add cauliflower and butter. Season with salt and pepper and cook, stirring occasionally (or tossing, like Stephanie does in the video) until cauliflower is just cooked, about 4-5 minutes. Add half of the peppers, cheese, mint, and pine nuts and stir to incorporate. Top with the rest of the peppers, cheese, mint and pine nuts and serve.

Easy Pickled Peppers

Makes about 1 quart of pickled peppers

3/4 pound peppers (I used a mix of Anaheim and banana peppers)
6 Cloves of Garlic, slightly crushed
1 1/2 Cups Water
1 1/2 Cups White Vinegar
1/4 cup granulated sugar
4 Teaspoons Salt
1/2 teaspoon crushed red pepper flakes
Slice peppers into rounds about 1/4 in. thick. Put into a quart-sized jar. Add garlic cloves.
In a saucepan, bring water, vinegar, sugar, salt and crushed red pepper flakes to a boil. Pour hot liquid over peppers in the jar. Cover tightly and leave at room temperature for about 8 hours. Refrigerate for a week for the best flavor. The waiting is the hardest part! Peppers will keep for several weeks if refrigerated.

Roasted Garlic and Breadcrumb Compound Butter

1 stick (4 oz.) butter, softened
1 head garlic
2 tablespoons olive oil
1/3 cup breadcrumbs

Preheat oven to 375°F. Cut the top off the head of garlic. Cover with olive oil and sprinkle with salt. Wrap in foil and roast for 20-25 minutes, or until garlic cloves are tender. Cool slightly.

In a small bowl, mash butter, garlic cloves, and breadcrumbs together until well combined. Refrigerate until ready to use.


5 Responses to “The Girl and The Goat Sauteed Cauliflower”

  1. coco cooks January 3, 2012 at 7:58 pm #

    Love what she does with vegetables.

    • Elly May 1, 2012 at 9:53 am #

      Finally going to give this recipe a try! As I type this, the peppers are pickling in the fridge. . .

      • Beth Somers May 1, 2012 at 2:50 pm #

        Awesome! Report back and let me know what you think!

  2. Joan November 23, 2012 at 2:34 pm #

    This recipe turned out amazing!! Thanks so much for sharing.

    • Beth Somers November 25, 2012 at 9:05 pm #

      That’s so great! I’m glad you enjoyed it Joan!

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