1. Add extra virgin olive oil to a sauté pan over high heat. Add the cauliflower florets, being sure to not overcrowd the pan. Season with sea salt and drizzle more extra virgin olive oil on top. Allow them to sear and caramelize, moving them around to cook evenly and brown on all sides. Add 2 tablespoons of butter to the hot pan and toss the cauliflower in it. Allow the butter to brown, slightly decreasing the heat if necessary so the butter does not burn. When the cauliflower is evenly seared and fork tender, remove it from the pan, about six to eight minutes. Transfer it to a clean dishcloth or napkin to absorb the excess oil. 00:19
2. To make the miso brown butter dressing, turn off the heat from the pan with the remaining brown butter. Squeeze the juice of one lemon into the pan and stir. Season with a pinch of salt. Add 2 tablespoons of miso and work it into the mixture with a spoon and return the pan to a low heat so the miso dissolves into the butter mixture. 02:07
3. To plate, place a few of the cauliflower in the center of the dish. Drizzle them with the brown butter miso dressing and crumble 3 to 4 tablespoons of the sheep’s milk feta cheese on top. Garnish with the remaining fresh scallions and breadcrumbs. 03:34
What You'll Need
- Sauté pan
- Clean dishcloth or napkin
- Metal or wooden spoon
- Cauliflower (1/4 head, broken into small uniform florets)
- Lemon (1)
- Butter (1/4 cup)
- Scallions, chopped (1 tablespoon plus 1 tablespoon for garnish)
- White miso (2 tablespoons)
- Sheep’s milk feta cheese (4 tablespoons)
- Bread crumbs (1 to 2 tablespoons)
- Extra virgin olive oil
- Salt, to taste
Brown butter, sometimes referred to as beurre noisette, is melted butter that has been heated until the milk solids caramelize and turn brown. It has a nutty flavor and aroma. To make brown butter, heat cubes of butter in a light-colored pan over medium heat. Swirling the pan occasionally, cook the butter until it becomes a light brown color. Watch the pan carefully, as browning butter burns easily. Transfer the butter and the sediment to another container to use later, or use immediately, as desired.
Miso is a Japanese seasoning paste with a distinct “umami” flavor. Miso is made from fermenting soybeans with salt and a particular type of fungus, and is commonly used to flavor sauces, spreads, soups, or pickled vegetables. White miso, also known as Shiro miso, is fermented for less time than darker varieties. As such, it has a light, slightly sweet flavor that pairs well with delicate fish or vegetables.
The breadcrumbs used in this dish are flavored with red chili flake and parsley. To make them, toss store bought or homemade breadcrumbs with finely chopped fresh parsley and red chili flakes to taste. To make breadcrumbs from scratch, leave out a loaf of desired bread until it becomes stale, three to four days or longer. Do not air seal it, but be sure to leave it in a place where it will be safe from critters. To further dry out the loaf and to develop a toasted flavor, place it in a 350 degree oven until it becomes slightly golden brown. Break up the loaf with your hands or a knife, and place in a food processor.