Crushed Cauliflower
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Author Notes: This is comfort food. It is overcooked but with restraint which gives it a flavor that is deep, resonant and all cauliflower. I can stand at the stove and eat all of it right out of the pan, so keep that in mind before you taste for seasoning. What happens is you get these really caramelly crunchier bits and these bigger pieces that are creamy and tender. It is really, really good with prime rib, leg of lamb or as I said all by itself while standing at the stove. - thirschfeld
Serves 4
- 1 head of cauliflower, trimmed and the core cut out of the bottom
- 4 to 6 tablespoons unsalted butter
- kosher salt
- fresh ground white pepper
- I use a steamer basket that unfolds like a circular fan if that makes any sense. The one that has three legs and folds up really small. You set it in a pot that has a lid. You add water till it almost touches the steamer. But what ever steamer you have it will work.
- Bring the water to a boil. Add the cauliflower head to the steamer and cover the pot with a tight fitting lid. Steam for 8 minutes. Remove the cauliflower from the steamer and set it aside to cool.
- Once the cauliflower is cool set it on a cutting board. With the palms of you hands push, crush and flatten the entire head. You want some large and small pieces and some very small pieces.
- Heat a large skillet over high heat. When it is very hot but not smoking add 2 tablespoons of butter. It should shake in the pan. Immediately add the cauliflower and stir or toss it around. Season it with salt and white pepper. Toss it again.
- Using a spatula press down on the cauliflower making it into a potato cake, sort of. Let all the pieces on the bottom brown.
- Add 2 more tablespoons of butter and toss or stir the cauliflower. Once again press down with a spatula and brown all the bottom pieces. Take care not to burn them it is a fine line. If a couple of pieces burn it is OK and remember cauliflower can take a lot of browning before burning.
- Once you have browned all the pieces with lots of color you are done. If it seems dry add more butter but take care not to make it oily by adding to much. Taste and season as necessary.
- This recipe was entered in the contest for Your Best Cauliflower Recipe
Tags: butter, cauliflower, savory
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about 1 year ago Bill Crane
Since discovering this recipe earlier this year, I've made it four times now including tonight. Once again, it was marvelous. Thanks for sharing.
over 2 years ago MrsWheelbarrow
Cathy is a trusted source on Pickling/Preserving.
I bought an extra head of cauliflower today just so I could make this. I didn't say share it. I said make it. Thanks, T
over 2 years ago Bevi
This looks amazing and I am making it tomorrow.
over 2 years ago aliyaleekong
Fantastic! I love the caramelized bits :)..
over 2 years ago gingerroot
I look forward to your recipes each week and this certainly does not disappoint. What a beautiful, well-executed dish. Yum, and thank you!
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
I'm not a big fan of cauliflower, but I think I would like this, especially if it had some finely chopped (slightly overcooked) onion added to it.
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Yum. I bet I could scarf this down faster than you, thirschfeld. I love Jaques Pepin's recipes - totally uncomplicated. You've got a winner here.
over 2 years ago thirschfeld
Thanks and that is a race I would like to have. LOL.
over 2 years ago Lizthechef
I don't think this is "overcooked" one bit. Your recipe is yet another "keeper". I wish I had kept my steamer like yours - bought it in the 70's and it so did the trick.
over 2 years ago thirschfeld
I have to agree I don't think it is overbooked but went with it for lack of a better term. I have seen those steamers still. Many times hardware stores with cookwhere dept. will have them.
over 2 years ago Kitchen Butterfly
Hi Liz, Ikea (if you have one close to you...or Walmart, I suspect) will have them - that's where I got mine!
over 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Utterly gorgeous. So elegant, so uncomplicated. You really know how to make your ingredients work for you, don't you? Thanks for the warning about the risk of it disappearing before it gets out to the dining room. Sounds like I'll need to be heavily chaperoned when I make this. Thank you for another extraordinary recipe!! ;o)
over 2 years ago thirschfeld
You know Antonio, I used to make these utterly complicated dishes, and sometimes I still do, but then I started gardening. I garden about a half acre, so I am busy during the season and what time I have I want to cook with all these beautiful veggies. I see Jacque Pepin cooking these utterly simple dishes that are just amazing and as only he can do. Because of him I have come to believe when you have pristine product and good technique why complicate it.
over 2 years ago TiggyBee
Simple and lovely = simply lovely!
over 2 years ago thirschfeld
thanks TiggyBee, I must be getting old because I find myself liking overcooked veggies more and more. LOL. I have seen a lot of stunning cauliflower recipes this week.