Champagne Glazed Cauliflower |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Who knew that cauliflower could be the perfect vehicle for Champagne? Every bite is a mouthful of lightly crisp-edged florets. This tastes so good that it can be addictive! If this is what it takes become an addict - count me in! Ingredients:
1 head cauliflower, about 2-3 lbs |
2 tablespoons olive oil |
2 garlic cloves, minced |
1 -2 shallot, minced |
1 teaspoon sugar |
3/4 cup low sodium chicken broth |
1 cup champagne |
1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon |
1/4 teaspoon salt (to taste) |
1/2 teaspoon fresh coarse ground black pepper |
1 pinch crushed red pepper flakes, to taste (optional) |
1/2 cup finely grated gruyere cheese |
Directions:
1. Preheat broiler.
2. Rinse cauliflower, drain and cut into quarters.
3. Cut off and discard leaves and cores; separate quarters into florets.
4. Heat olive oil in a deep sauté pan over medium-high heat; add garlic and shallots.
5. Sauté until soft and just begining to be golden, but do not brown(about 3 minutes), stirring occasionally.
6. Add sugar and broth, stirring to dissolve sugar.
7. Add champagne and cauliflower.
8. Cover and cook over medium-high heat until cauliflower is fork tender, about 5 minutes.
9. Once tender, uncover and remove cauliflower with a slotted spoon.
10. Place in a baking dish.
11. Season with tarragon, salt, pepper and crushed red pepper flakes, if using.
12. Mix well.
13. Top with Gruyére and broil until golden and cheese is melted, about 7 minutes.
14. Meanwhile, continue to cook remaining champagne liquid, uncovered over medium heat, until reduced by half to thicker glaze consistency, about 3 more minutes.
15. Once golden, transfer cauliflower to a serving dish, spoon the sauce over to glaze, and serve immediately.
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