Etch's Roasted Cauliflower with Pea Pesto and Feta Crema
This is one of the most popular appetizers at Etch, but at home, we added fresh pita bread and devoured it as a vegetarian entrée.
This easy dish makes delicious use of cauliflower's delicate, nutty taste. With just a handful of ingredients and a touch of elbow grease, you'll have a fragrant side dish that's a perfect companion for simply roasted meat or poultry.
Ingredients
SERVINGS: 4-6 Serving(s)
- 1 head cauliflower, cut into florets
- 3 cloves garlic
- 1 cup chicken broth or water
- 1/2 cup cream or whole milk
- 2 tablespoons butter
- salt and pepper
Preparation
Combine cauliflower florets, garlic and broth in a saucepan.
Bring to a boil, reduce heat, and simmer 10 minutes until cauliflower is tender.
Remove from heat, mash until creamy.
Add milk and butter, stir well and season with salt and pepper.
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