Serves 4 to 6
This presentation of boiled and fried florets turns cauliflower into party food. With only salt and pepper as flavoring, the flavor of the vegetable is either pristine or plain, depending on your view of the merits of cauliflower.
1 head of cauliflower
2 tablespoons unsalted butter
1 tablespoon olive oil ½ tablespoon all-purpose flour
1. Core the cauliflower by cutting out the thick stem on the underside and removing it as a wedge.
2. Cut the head into large florets, about 1½ to 3 inches.
3. Put the florets into a pot of boiling water, bring the water back to a boil, and boil just for a few minutes until you can pierce the floret stems with a fork.
4. Immediately drain the florets using a colander and cut half of them into smaller pieces.
5. In a heavy, medium-sized pan on medium heat, melt the butter and heat the oil with 1 tablespoon of water. Once the butter is completely melted, add the flour and stir gently. The mixture will bubble. Add the smaller florets and cook over medium heat for 7 to 10 minutes, turning occasionally, until all of the florets are coated with the butter/oil mixture and browning nicely.
6. Serve on a platter with the browned florets in the middle, surrounded by the larger boiled florets.
Try this side with the perfect roast chicken.