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Tuesday, November 19, 2013

Recipe: Palma Restaurant's Cavolfiore Palma

The crispy cauliflower dish at Palma Restaurant will make fans out of the biggest cauliflower skeptics. A vegetable dish with a powerful dash of spice and sweet, it's the perfect accompaniment to any meal. Check out Palma's recipe below!

Or you could skip the cooking and taste the real thing on our Original Greenwich Village tour. You can also make a reservation at Palma--we recommend sitting in the garden!

1 small spanish onion (diced)
1 head of cauliflower (florets only) broken until tiny pieces (no stems)
1 oz. pine nuts
1 oz. black currants
Pinch salt & pepper
2 tablespoons extra virgin olive oil
1 tablespoon toasted breadcrumbs

Preheat oven to 380 degrees F. 
Put 1 tablespoon of oil in skillet over medium heat, add onion, and let caramelize. Set aside. 
Spread pine nuts evenly on baking sheet and put in oven for 3 minutes maximum. Keep an eye on them. They burn quickly! 
In a preheated medium skillet, add cauliflower floret and caramelized onion, stirring continuously. Add currants, pine nuts, salt and pepper. Once the cauliflower florets start to brown, add remainder of oil until nice and crispy. 
Put in serving bowl and top with toasted bread crumbs.
Serves 4-6

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