A Crowd-Pleasing Thanksgiving Alternative: Palma Restaurant’s Cauliflower Recipe
This crispy cauliflower dish from Palma Restaurant will make fans out of the biggest cauliflower skeptics. A vegetable dish with a perfect balance of savory and sweet, it’s the perfect accompaniment to any meal. And a great addition to your Thanksgiving menu. Check out Palma’s recipe below!
Or you could skip the cooking and taste the real thing on our Original Greenwich Village Food Tour. You can also make a reservation at Palma–we recommend sitting in the garden!
1 small spanish onion (diced)
1 head of cauliflower (florets only) broken into tiny pieces (no stems) – this is the KEY
1 oz. pine nuts
1 oz. black currants
Pinch salt & pepper
2 tablespoons extra virgin olive oil
1 tablespoon toasted breadcrumbs
Preheat oven to 380 degrees F.
Put 1 tablespoon of oil in skillet over medium heat, add onion, and let caramelize. Set aside.
Spread pine nuts evenly on baking sheet and put in oven for 3 minutes maximum. Keep an eye on them. They burn quickly!
In a preheated medium skillet, add cauliflower floret and caramelized onion, stirring continuously. Add currants, pine nuts, salt and pepper. Once the cauliflower florets start to brown, add remainder of oil until nice and crispy.
Put in serving bowl and top with toasted bread crumbs.