I am lovin’ me some cauliflower lately. It is really much more versatile than I have given it credit for.
This recipe came from a quick, last minute, internet search before I left work, trying to throw together an idea before I got home.
Here is the recipe source: Inside a British Mum’s Kitchen, Pork Chops in Brown Butter with Crispy Sage Leaves from the Garden
I used what I had…which was a pork loin that I cut into medallions. I roasted the cauliflower by placing a piece of aluminum foil on a baking sheet and brushing it with some duck fat. Cut up a whole head of cauliflower into bite sized pieces. Lay the cut side flat on the baking sheet. Sprinkle generously with some salt and pepper, then brush some more duck fat over the pieces. Bake on 400 for 20 minutes or so. I like mine really crispy, nearly burnt, so baking time is a personal preference here; just keep an eye on it.
I didn’t follow the British Mum’s recipe to a tee. I omitted the fennel seeds and white wine.
Seasoned and ready to cook!
Cooking in the deliciousness that is butter!