Ingredients
2
1/2 tbsp unsalted butter
1
tsp crushed saffron threads
1
tsp ground white pepper
1
tsp ground fennel seeds
1
tsp ground red pepper flakes
1
head cauliflower, leaves removed, cut into large pieces
1/2
cup canned beets (or 1/2 cup fresh, cooked beets, pureed in a blender)
Directions
1.
Heat butter and 1 1/2 tbsp oil in a medium sauté pan. Add all spices and season with salt. Cook about 2 minutes. Add cauliflower and honey and cook about 30 minutes, turning every 5 minutes or so on all sides. When cauliflower is tender, remove it; add beets and lime juice to pan and reduce liquid by half. Add remaining oil. Divide cauliflower among 4 plates and drizzle with beet emulsion. Serve hot.
New-York Restaurants
