Cauliflower Recipe

Inspired by Perch

Time45m

Serves4

– almonds, vaudovan, citrus aioli, brown butter

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Ingredients

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1
Prepare the Cauliflower
Trim the leaves from the cauliflower and cut it into florets. Rinse under cold water and set aside.
2
Toast the Almonds
In a dry skillet over medium heat, toast the almonds until golden brown, stirring frequently, about 5-7 minutes. Remove from heat and let cool.

3
Brown the Butter
In a saucepan, melt the butter over medium heat. Continue cooking until it turns golden brown and develops a nutty aroma, about 5 minutes. Be careful not to burn it.
4
Roast the Cauliflower
Preheat the oven to 425°F (220°C). Toss the cauliflower florets with the browned butter and Vaudovan spice blend. Spread them on a baking sheet and roast for 25-30 minutes until tender and caramelized, flipping halfway through.

5
Combine and Serve
Once the cauliflower is roasted, toss it with the toasted almonds. Serve warm drizzled with citrus aioli on top.