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Cavolfiore Palma a la Leah

By • October 24, 2013 • 0 Comments

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Cavolfiore Palma a la Leahbypigisyummy

WHO: pigisyummy is a lifelong New Yorker obsessed with food. WHAT: A strapping side dish, inspired by a restaurant appetizer. HOW: Just floret, sauté, and make a magical bread crumb situation. Combine everything together as one, and eat. WHY WE LOVE IT: This side is the best treatment of cauliflower we've had in a while: it lets the produce shine, thrums with careful, gentle seasoning, and isn't shy with the breadcrumbs and pine nuts. (Because, really, why should you be?) This will be on our tables for a long time coming.
Cavolfiore Palma a la Leah (Pan-Roasted Cauliflower)

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Here is where your all-star dinner party side dish begins.

Cavolfiore Palma a la Leah (Pan-Roasted Cauliflower)

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First step? Start sautéing the cauliflower.

Cavolfiore Palma a la Leah (Pan-Roasted Cauliflower)

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Now add some spice: sumac and rosemary, get in the pan.

Cavolfiore Palma a la Leah (Pan-Roasted Cauliflower)

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Keep this going until the florets are tender. Take a sip of wine. This is the antithesis of dinner party stress.

Cavolfiore Palma a la Leah (Pan-Roasted Cauliflower)

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In a separate pan, make the breadcrumbs.

Cavolfiore Palma a la Leah (Pan-Roasted Cauliflower)

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Once they're toasted, toss in a bit of parsley.

Cavolfiore Palma a la Leah (Pan-Roasted Cauliflower)

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They should look like this. Take another sip of wine.

Cavolfiore Palma a la Leah (Pan-Roasted Cauliflower)

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To finish the dish, add the pine nuts.

Cavolfiore Palma a la Leah (Pan-Roasted Cauliflower)

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And the golden raisins. (Is this a fancy dinner party? Call them sultanas.)

Cavolfiore Palma a la Leah (Pan-Roasted Cauliflower)

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A bit of parsley, for good measure.

Cavolfiore Palma a la Leah (Pan-Roasted Cauliflower)

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Now combine everything, and steal a bite before you bring it to the table.

Cavolfiore Palma a la Leah (Pan-Roasted Cauliflower)

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Your side is served.

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