Roasted cauliflower with Meyer lemon and brown butter, watercress, and pink peppercorns from Heritage by Sean Brock

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Plugrá or Irish butter for goat butter, and the book's "Pickled ramps" for pickled ramps.

  • L.Nightshade on September 07, 2015

    I made PICKLED SCALLIONS with a few cloves of garlic, from the ramps recipe on page 233. Mr. NS made the VEGETABLE STOCK from page 316. The butter-basting on the stovetop did nothing to turn the cauliflower the expected golden brown. Eventually, I just went ahead and put it in the oven, where it did manage to tan a bit. For me, there was a lot of waiting and wondering with this dish. My cauliflower never became golden brown. I made the brown butter sauce twice (pretty much wasting an enormous amount of butter), and eventually decided a broken sauce was still edible. Juggling everything, and trying to time it to finish with the main course, ultimately led to some of the parts being warm, some having cooled too much. It was, however, flavorful. I wasn’t sufficiently smitten to put it on my “do again” list, but it was good, and if I ever did do it again, I’d know how to budget my time better. Full report and photos: http://chowhound.chow.com/topics/1022739?commentId=9713913#9713913

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