Spiced Caramelized Beachside Cauliflower
1 large head Beachside cauliflower (about 3 pounds) cut into florets
4 tablespoons. unsalted butter, melted
1 teaspoon sugar
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon cumin
Coarse salt, for sprinkling
Preheat oven to 500°F. In a large bowl, toss the cauliflower with the butter.
In a small bowl, combine the sugar, paprika, salt, pepper, cinnamon, and cumin. Toss the spices with the cauliflower until evenly coated.
Spread cauliflower in a single layer on a baking sheet. Bake 20 minutes, stirring once or twice, until the florets are crisp-tender and caramelized. Mound the florets on a serving platter or bowl and sprinkle with coarse salt. Serve hot or warm.
Makes 12 servings.
Tuscan Style Beachside Cauliflower
2 heads of Beachside cauliflower
1/2 cup white wine
1/2 cup canned chicken broth
extra virgin olive oil
1 teaspoon dried oregano
salt and fresh ground black pepper
6 garlic cloves
1/2 cup dry bread crumbs
2 tablespoons chopped fresh Italian parsley
1 cup grated parmesan or pecorino cheese
Preheat oven to 400 F. Break apart the cauliflower into large florets and cut off the thicker stems. Set the cauliflower pieces in a 9x13 inch baking dish, stem side down. Pour the wine and broth into the pan and drizzle the oil generously over the cauliflower. Season w/ oregano, salt and pepper. Scatter the garlic over everything. Cover the pan w/ aluminum foil and bake until tender, about 30 minutes. Stir together bread crumbs, parsley, and 1 tbsp of olive oil in a small bowl. Sprinkle the bread crumb mix and the cheese over the florets and put the uncovered pan back in oven until topping is browned.
Lieberman, Dave. Young & Hungry. Hyperion 2005