If you use purple cauliflower the look will match the aroma and taste for an interesting brain teaser, although this is good with any color cauliflower you have. Just be sure to not overcook the cauliflower when you blanch it. The Kimes Apiary grade C honey was excellent for this as the high moisture content allows it to coat really well, but any quality honey will do, although you might need to add a little water to help it spread out to coat the vegetable. Be sure to use a honey that is complementary to the lavender though, or at least will not conflict with it.
INGREDIENTS:
1 bunch cauliflower, cut into florets, each floret spilt in half Olive oil as needed 3 tablespoons honey ¼ teaspoon (or more) culinary lavender, powdered Salt and pepper to tasteMETHOD:
Bring a pot of water twice the volume of the cauliflower to a boil. Salt it well, around 2-3 tablespoons salt.
Add the cauliflower to the pot and return to the boil. Cook just long enough for the cauliflower to brighten and become crisp-tender.
Drain the cauliflower and rinse with cold water, or put into an ice-bath, to arrest the cooking.
When cool, drain thoroughly and blot on toweling. Put into a large bowl and spray or drizzle with a little oil and toss to coat.
Heat a large pan- 10 to 12 inches-over medium-high heat. Film generously with oil. When the oil is just starting to smoke, add the cauliflower to the pan and face the cut sides down.
Cook to turn golden and lightly blister the cut surfaces, and then turn down the heat to medium. Toss to turn the cauliflower and cook until it is golden with speckling of darker bits. It should be just tender with a little crunch still.
Move the cauliflower to the rim of the pan and add a splash of oil to the pan. When hot, add the lavender and as soon as it is fragrant, toss the contents of the pan mix the herbs in evenly.
Drizzle the honey into the pan and toss to coat evenly. Turn up the heat and cook to caramelize the honey. If the honey is thick and not spreading out, add just enough water to the pan to loosen the honey so it will liquefy and coat the cauliflower. Cook until the honey glazes the vegetable.
Season with salt and pepper and serve.
Chef’s Notes:
Depending on age and strength of your lavender, you may need more or less than called for in the recipe. Grind it up and then smell it. If it seems a little lackluster –it should be quite aromatic and feel menthol-like in the sinuses- use more. If it seems quite pungent, start with less. You can always add more. If you use some from your garden, use a Provence type lavender rather than English or Spanish. English is too floral/perfumey and the Spanish tends to too much menthol and both are bitter.
Serves: 4
Source: Chef Andrew E Cohen
If you enjoyed this article, please consider sharing it!
