I’d like to start by saying I am so excited for Austin Food and Wine Fest this weekend! It’s going to be great, Marcus Samuelsson, Andrew Zimmern, Johnathan Waxman- just to name a few of the amazing chefs that will be in attendance. In preparation for this momentous occasion I decided to get in the kitchen myself.
Italian, My Way, Johnathan Waxman’s cookbook, is beautiful. I was going to make a leg of lamb braised for 7 hours, with a blood orange salad, and a lemon tort for dessert – but time got tight. What I did make was Cauliflower roasted with pine nuts and cream. It was AMAZING (and super easy).
Begin by cutting up the cauliflower into florets and toss with oil in a roasting pan. Then mix in some garlic, sea salt, and fresh cracked pepper. Put in the oven at 450. In the mean time toast some pine nuts. (So good!!!)
After 15 minutes add some cream to those cauliflower.
Let bake 5 more minutes. You’ll know they’re done when they turn golden and your house smells like heaven.
Toss with toasted pine nuts and Parmesan.
EAT!
I will definitely be making this again! It’s the perfect recipe to have up your sleeve when you want to add a little polish to dinner.
We’ll be selling Italian, My Way and a load of other fantastic cookbooks this weekend at the Austin Food and Wine Festival. Be sure to come by our tent!
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