comments 2

Seared Cauliflower with Salsa Verde and Olives

I am a fan of Toro Bravo, a Spanish-style tapas restaurant, in Portland, Oregon. This recipe for Seared Cauliflower with Salsa Verde and Olives adapted from Toro Bravo: Stories. Recipes. No Bull. is a another great reason for me to love cauliflower. I prepared this recipe with white and green cauliflower from the farmers market. Although green cauliflower is similar in flavor to white cauliflower, I love the color contrast it adds to the recipe.

Seared Cauliflower with Salsa Verde and Olives

(adapted from Toro Bravo: Stories. Recipes. No Bull. by John Gorham and Liz Crain)

Serves 4-6

  • 2 small heads of cauliflower, separated into florets
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • kosher salt and freshly ground black pepper
  • ½ cup pitted olives, halved
  • ⅓ cup salsa verde

Bring 12 cups of water to a boil in a large pot. Add 3-5 tablespoons of kosher salt to the pot and add the cauliflower florets. Allow the water to return to a boil and cook the cauliflower for 1 minute. Strain the cauliflower and place on a sheet pan to cool and dry.

Melt the butter and 1 tablespoon of the olive oil in a large frying pan over medium-high heat. Add the cauliflower and season with salt and pepper. Allow the cauliflower to cook undisturbed for 3-4 minutes. When the cauliflower has seared and browned on the first side, stir the cauliflower and add the remaining tablespoon of olive oil and the olives. Cook for an additional 3-4 minutes until seared on all sides. Transfer the cauliflower and the olives to a platter and top with salsa verde.

Salsa Verde

  • 2 tablespoons flat leaf parsley
  • 2 tablespoons mint
  • 2 tablespoons taragon
  • 2 tablespoons fennel fronds
  • 1 tablespoons chives
  • 1-2 tablespoons red onion, finely chopped
  • 2 tablespoons salt cured capers, rinsed and finely chopped
  • ½ teaspoon red chili flakes
  • ½ teaspoon lemon zest
  • ½ tablespoon freshly squeezed lemon juice
  • ½ cup extra-virgin olive oil
  • kosher salt and freshly ground black pepper

Rinse, dry, and stem the flat leaf parsley, mint, tarragon, and fennel fronds. Finely chop the herbs with a sharp knife taking care not to bruise them and place in a small bowl. Rinse, dry, and finely chop the chives and add to the bowl with the herbs. Add the onion, capers, red chili flakes, lemon zest, lemon juice, and olive oil to the bowl and stir to combine. Season to taste with salt and pepper. Serve at room temperature.

 

Green Cauliflower | Seared Cauliflower with Salsa Verde and Olives

Green Cauliflower | Seared Cauliflower with Salsa Verde and Olives

The next morning, I finely chopped the extra seared cauliflower with salsa verde and olives from the night before and served it on toast with soft boiled eggs for breakfast.

Soft Boiled Eggs and Seared Cauliflower with Salsa Verde and Olives on Sourdough Toast

Soft Boiled Eggs and Seared Cauliflower with Salsa Verde and Olives on Sourdough Toast

2 Comments

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s