Recipe: cauliflower with bagna cauda

Oct. 12, 2013 12 AM PT CAULIFLOWER WITH BAGNA CAUDA 30 minutes. Serves 4 to 6 Kosher salt (for salting the water and seasoning the cauliflower) 1 head cauliflower Freshly cracked black

pepper 2 tablespoons extra-virgin olive oil, or enough to coat the pan Warm bagna cauda Chopped Italian parsley, for garnish 1 lemon for zesting 1. Bring to a boil a pot of salted water

large enough to fit the cauliflower. While the water is heating, trim about an inch of the core from the cauliflower and remove any large leaves, leaving the smaller ones intact. Through the

core, cut the cauliflower into 6 wedges. 2. Add the cauliflower to the pot and cook just until slightly tender, 2 to 4 minutes. Remove the cauliflower and place it in a bowl of ice water to

stop the cooking. Remove and pat dry. Season each piece with a pinch of salt and pepper, or to taste. 3. Heat a heavy-bottomed sauté pan (preferably cast iron) over medium-high heat. Add

the oil to coat the bottom of the pan. Add the cauliflower pieces and sear them on each of the two cut sides until nicely browned, 6 to 8 minutes. Transfer the cauliflower to a serving

platter. 4. Spoon some of the warm _bagna cauda_ over the cauliflower, placing the rest in a bowl to serve on the side. Garnish the cauliflower with chopped parsley. Using a lemon zester,

zest strands of lemon over the cauliflower. EACH OF 6 SERVINGS Calories 229 Protein 4 grams Carbohydrates 6 grams Fiber 2 grams Fat 22 grams Saturated fat 7 grams Cholesterol 26 mg Sugar 2

grams Sodium 276 mg MORE TO READ