John Myers
Roasted Purple Cauliflower with Walnut Finish
The perfect roasted purple cauliflower with walnut finish recipe with a picture and simple step-by-step instructions.
- 1 piece Purple cauliflower, seems like a new breed, but tastes like normal
- 1 tbsp Butter
- 1 Handful Roughly chopped walnut kernels
- 3 tbsp Walnut oil
- Salt, pepper from the mill
- I found the cauliflower (I looked up, possibly also a broccoli variant in purple, looks and tastes like cauliflower) at the market, and I wanted to try out how it tastes with a roasted aroma, because I was planning something similar in a restaurant a few weeks. There they went over it with the Bunsen burner, however, that takes too long for a side dish for a large meal.
- Wash the cauliflower, cut into small florets. Blanch in plenty of salted water (depending on the size of florets, 2-3 minutes are sufficient). Drain, allow to evaporate. Roast the walnuts in a pan without fat until they start to smell (not the highest setting), set aside.
- Froth the butter in a pan and roast the broccoli on a high level until it takes on a real color in some places. That smells wonderfully aromatic.
- When it has the right roast, mix with the walnut oil, salt and pepper in a preheated bowl. At the end, the walnuts come on top. A great (also great in color) side dish for poultry or meat.
- And yes, the photos have been edited in color, I discovered a new feature on my iPhone that makes the colors really poisonous :-).
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