d Charred Cauliflower with Cornichons | MamaMancini's Original Family Recipe

Charred Cauliflower with Cornichons

Trust me you need to make this or go to this restaurant to get is. Whenever I am in Chicago I always stop at The Purple Pig to have a couple appetizers. Two in particular, the Charred Cauliflower with Cornichons which I am going to talk about here and the Spring Pea and Pancetta appetizer. Both are very well priced and both are so good! This photo of the cauliflower is one I took and the recipe I found on line. The ingredients might make you scratch your head but trust me, it’s amazing!

You will need:

  • 5 ounces day-old Italian bread, cut into 1/2-inch pieces
  • 1/2 cup extra-virgin olive oil
  • Kosher salt
  • Freshly ground pepper
  • 2 heads of cauliflower, preferably green and white—halved, cored and cut into 1-inch florets
  • 1 cup lightly packed parsley leaves
  • 3/4 cup thinly sliced cornichons
  • 2 tablespoons fresh lemon juice

Directions:

  1. Preheat the oven to 325°.
  2. In a pie plate, toss the bread with 2 tablespoons of the olive oil and season with salt and pepper. Bake for about 15 minutes, until golden and crisp.
  3. Transfer the croutons to a food processor and pulse until coarse bread crumbs form.
  4. Preheat a grill pan.
  5. In a large bowl, toss the cauliflower with 3 tablespoons of the olive oil and season with salt and pepper.
  6. Grill half of the florets in the hot pan over moderately high heat, turning, until crisp-tender and charred in spots, 7 to 10 minutes; transfer to a large bowl. Repeat with the remaining cauliflower.
  7. Add the parsley, cornichons, lemon juice and the remaining 3 tablespoons of olive oil to the cauliflower and toss well.
  8. Season with salt and pepper. Sprinkle the bread crumbs on top and serve.

 

MAKE AHEAD The cauliflower can stand at room temperature for up to 4 hours. Sprinkle the bread crumbs on top just before serving. That’s the recipe as I found it on line and I have made it and it’s incredible. If I go back to Chicago I will be going to The Purple Pig again.

– Daniel Mancini 

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