Tuesday, February 12, 2013

Cauliflower with Walnuts and Rosemary

I read somewhere that cauliflower is making a comeback as a go-to side dish in restaurants. I didn't know it was ever in style.

At my house we're big fans of this vegetable whether it's in style or not. I often hear people say that cauliflower is bland. I totally disagree. As with most things it's all about how you make it. If cooked right cauliflower offers a sweet and nutty flavor.

To bring out that nutty taste I usually roast the cauliflower florets. However, the other night I just wasn't in the mood to do the "usual." Instead, I threw together a quick saute, letting the florets brown ever so slightly in olive oil and a touch of bacon fat. When tossed with fresh rosemary and some walnuts, a new side dish was welcomed to the dinner table.


Cauliflower with Walnuts and Rosemary
Serves 4 as a side dish

Ingredients
  • 1 head cauliflower, cut into small florets
  • 1/4 onion, diced
  • 2 slices bacon, diced
  • 1 garlic clove, minced
  • 1 teaspoon fresh rosemary, chopped
  • 1/4 cup toasted walnuts, chopped
  • 1 teaspoon crushed red pepper flakes
  • 3 tablespoons extra virgin olive oil
  • Salt and pepper, to taste
Directions
  1. In a large saute pan heat 2 tablespoons olive oil over medium high heat.
  2. Add the diced bacon and cook until crispy.
  3. Scoop out the cooked bacon pieces and set aside.
  4. Add the onion and garlic to the pan. Saute until translucent.
  5. Add the last tablespoon of olive oil and toss in the cauliflower florets.
  6. Season with crushed red pepper flakes, salt and pepper.
  7. Mix around the pan then cover and cook 10-15 minutes until the florets are fork tender.
  8. Sprinkle in the fresh rosemary and toasted walnuts.
  9. Mix around the pan and let it cook another 3-5 minutes.
  10. Serve family style or in individual bowls.
Alternate Ideas
  • No rosemary? Try thyme or sage.
  • Make this vegetarian/vegan friendly by omitting the bacon and using a touch more olive oil.
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