This quick and easy-to-prepare side dish brings flavor bling to cauliflower florets. Soft goat cheese offers its signature creamy earthiness, with a subtle hint of lemon. The crumbled cheese melts into a mixture of shallots, rosemary, and shallots. A garnish of toasted panko adds a welcome crunch.
Cauliflower and Goat Cheese Jumble
Yield: 4 side dish servings
INGREDIENTS
Garnish: 1/2 cup panko bread crumbs and 1 tablespoon extra virgin olive oil
3 tablespoons extra-virgin olive oil
6 cups small cauliflower florets (from 1 small head)
Salt and freshly ground black pepper
1/2 cup thinly sliced shallots
1 cups heavy cream
4 ounces fresh goat cheese, crumbled
1 tablespoon chopped fresh rosemary leaves
DIRECTIONS
1. Prepare the garnish: Heat 1 tablespoon olive oil in a small skillet on medium-high heat. Add panko and cook until lightly browned, stirring frequently. Transfer to small bowl and set aside.
2. Add 3 tablespoons olive oil to a large Dutch oven. Place on medium-high heat and add the cauliflower and a good pinch of salt. Cook for 1 minute. Add shallots and toss; cover and cook, stirring occasionally, for 2 to 3 minutes (some florets may brown). Florets will be starting to get a little tender.
3. Add cream, crumbled goat cheese, and rosemary. Cook for about 1 to 2 minutes, stirring occasionally, until the sauce reduces slightly and thickens (note that it will thicken more after pan is removed from heat). Season to taste with salt and pepper.
4. Remove from heat and garnish with panko.
Source: Adapted from “Michael Symon’s 5 in 5 for Every Season” by Michael Symon
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.