Serving Size: 4
Preparation Time: 1 hour
Ingredients
- 1 head cauliflower
- 1 tablespoon extra virgin olive oil
- grey sea salt
- 2 shallots, medium, finely chopped
- 2 tablespoon olive oil
- ½ cup matsutake, medium dice
- 1 tablespoon dry white wine
- ¼ teaspoon coriander seed, ground, freshly
- ½ cup heavy cream
- grey sea salt
- black pepper, fresh ground, to taste
Preparation
Preheat oven to 425°F
- Cut cauliflower in 1-inch thick slabs. Toss gently with 1 tablespoon of the olive oil and some of the salt. Roast for 20 minutes then turn and cook until browning occurs (about 20 minutes more). Chop coarsely and set aside.
- In a hot sauté pan with (the other tablespoon) of olive oil put the matsutakes. Turn down heat and cook until tender (about 10 minutes). Add the wine and reduce au sec.
- Add the cauliflower and coriander seeds and warm through until fragrant (about 5 minutes). Add cream and heat until a bit thick. Season with pepper and salt.
Serving ideas
Serve over pasta or rice, or as a vegetable
Notes
May serve with black chanterelles or porcini