This roasted veggie dish is a lunch favorite for Minnesota chef Amy Thielen. It's from her book The New Midwestern Table (clarksonpotter.com).

Source: Midwest Living

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Recipe Summary test

prep:
15 mins
cook:
15 mins
roast:
5 mins
total:
35 mins
Servings:
6
Yield:
7 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a heavy, ovenproof 12-inch skillet (cast-iron is ideal) over medium heat and add the salt pork. Cook, stirring, until crisp on the edges, about 7 minutes. Remove the salt pork from the pan, leaving the fat behind.

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  • If the pork drippings do not cover the bottom of the skillet, add enough canola oil to just coat the bottom, and heat it over medium-high heat. Fry the cauliflower in single-layer batches until deeply browned on both sides, about 8 minutes, seasoning each batch with pepper and just a pinch of salt (just a little because of the salt pork and the salty capers).

  • Return all of the cauliflower to the skillet, add the garlic, and transfer it to the oven. Roast at 375°, uncovered, for 5 minutes or until the cauliflower tests tender when poked with a fork.

  • Remove the skillet from the oven, and add the butter, sage, and reserved salt pork. Stir until the butter foams and then subsides. Stir in the capers and parsley before serving.

Nutrition Facts

264 calories; fat 26g; cholesterol 30mg; saturated fat 10g; carbohydrates 7g; mono fat 11g; poly fat 3g; insoluble fiber 3g; sugars 2g; protein 4g; vitamin a 284.7IU; vitamin c 59.4mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1mg; vitamin b6 0.3mg; folate 70.8mcg; vitamin b12 0.1mcg; sodium 843mg; potassium 384mg; calcium 36mg; iron 0.8mg.
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