| Level: | Easy |
| Total: | 45 min |
| Active: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 45 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1 head cauliflower, trimmed into medium bites
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon minced garlic
- 1 teaspoon kosher salt
- 1/2 cup white wine
- 1/4 cup heavy cream
- 1 tablespoon minced garlic
- 1 tablespoon extra-virgin olive oil
- Juice of 1/2 lemon (about 2 tablespoons)
- 1 teaspoon kosher salt
- 1/2 teaspoon saffron threads
- 1 stick unsalted butter, cut into 8 pieces
- Fresh cilantro leaves, for serving
- Sriracha, for serving
Instructions
- For the cauliflower: Preheat the oven to 400 degrees F.
- Combine the cauliflower, olive oil, garlic and salt in a large bowl. Place in an ovenproof skillet or rimmed baking sheet and roast until golden and tender, about 20 minutes.
- For the saffron beurre blanc: Combine the white wine, cream, garlic, olive oil and lemon juice in a medium skillet over medium heat. Bring to a low simmer, then add the salt and saffron. Slowly whisk in the butter, one piece at a time, to emulsify into a sauce. Pour the sauce through a strainer and set aside.
- Arrange the roasted cauliflower on a platter. Place the cilantro around the cauliflower. Dot with sriracha (more or less to your taste). Drizzle with a few tablespoons beurre blanc (extra beurre blanc will keep in the refrigerator up to 2 days).
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 409 |
| Total Fat | 39 g |
| Saturated Fat | 20 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 4 g |
| Cholesterol | 81 mg |
| Sodium | 539 mg |
| Serving Size | 1 of 4 servings |
| Calories | 409 |
| Total Fat | 39 g |
| Saturated Fat | 20 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 4 g |
| Cholesterol | 81 mg |
| Sodium | 539 mg |
Reviews
This is REALLY good! I’ll be making it again.
Delicious
Great