Roasted Cauliflower Amandine

Let's see what we can do with cauliflower this week. The recipe replaces the trout with Amandine sauce.

2 heads of cauliflower, cut into florets ( about 8 cups)

1 cup sliced shallots

2 teaspoons kosher salt

6 spring fresh thyme

1 tablespoon coriander seeds, toasted and ground

Zest and juice of 2 satsumas

1/2 cup canola oil

3/4 cup butter, cubed

1/4 cup lemon juice

2 tablespoons chopped fresh parsley

2 cups almonds, sliced, lightly toasted

Preheat oven to 450℉.

On a rimmed baking sheet, combine cauliflower, shallot, salt, thyme, coriander, satsuma zest and juice, and oil. Spread evenly on baking sheet.

Roast cauliflower until fork-tender and specks of golden brownappera, 20 to 30 minutes depending on the size of the florets.

While cauliflower is roasting, make the brown buttered almonds. In a small skillet, brown butter over medium heat. Take off heat when butter is foamy and smells nutty, about 10 to 12 minutes. Slowly add the lemon juice to butter, and stir in parsley and almonds.

Pour brwon butter almonds over the roasted cauliflower in a serving dish.

Check Out the Top 80 Chef Blogs

Enjoy!!!

Creole & Cajun Comfort Food is now available online.

#youcanttakeneworleansoutofthecook

#creoleandcajuncomfortfood

Good Cooking, Good Eating and Good Living!!!