Not a fan of cauliflower?
That is about to change….I promise you.
I've never had strong feelings one way or another about cauliflower, perhaps because it always just struck me as a not very exciting veg. Rather bland to look at, not much better to taste, it seemed one of those "blank canvas" types of items that I never took the time to figure out how to dress up and make interesting.
That all changed in a hurry when I stumbled across this recipe while checking out Suzanne Goin's (fairly) new cookbook titled The A.O.C. Cookbook , named after her wildly successful A.O.C Wine Bar in Los Angeles. Long a fan of Goin's first cookbook, Sunday Suppers at Lucques, I've been anxious to play with some recipes from her new one, and while I've yet to purchase it, this recipe turned up on the restaurant's FB page and so I decided to use it as a test drive for the new cookbook.
"Dear Santa….with Christmas practically around the corner, I thought I'd beat the rush and request a copy of The A.O.C. Cookbook for little old me this year, I promise I've been good……"
Apparently this dish started out as a staple of "staff meal" at the restaurant, but became so popular with the crew that Suzanne decided to add it to the menu…such a smart woman. Give this one a whirl, you will LOVE it!
Cheers – Steve
- 1 medium sized head of cauliflower, cored and cut into florets
- 1 small yellow onion peeled, cored and cut into 6ths
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter, melted
- Scant 1/2 teaspoon Kosher salt
- A few turns of a pepper mill
- 1/4 teaspoon coriander, toasted and ground
- 1/4 teaspoon cumin seed, toasted and ground
- 1 teaspoon curry powder
- ½ tablespoon bittersweet paprika
- 1 ½ tablespoons red wine vinegar
- 1 tablespoon chopped fresh cilantro