This recipe comes from chef Chris Cosentino of Incanto Restaurant in San Francisco.
Cosentino makes this recipe with Cheddar Cauliflower, an heirloom varietal. When he put the dish on the menu of Incanto, he can sell up to twenty-five pounds of cauliflower a night.
Duck Fat Roasted Cauliflower, Capers Chili & Mint
1 head cauliflower
1 red Fresno chili
1 Tbsp. capers
2 Tbsp, mint leaves
1 Tbsp. sliced garlic
2 Tbsp. duck fat
Preheat the oven to 500 degrees F.
Remove the flower florets from the head and dispose of the leaves and core.
Slice the red Fresno in thin rings, trying to remove as many seeds as possible.
Place a roasting pan in the oven for 5 minutes to heat up, then add the duck fat and cauliflower florets and put back in the oven for 10 minutes.
Pull the pan out and add the chilies and capers, garlic and mint, stir around, then cook for 2 more minutes.
Remove from the oven, season with salt and pepper, and serve immediately.
For more info:
- Incanto Restaurant, San Francisco
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