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The CIA Cookbook
by The Culinary Institute of America
This has a very different but delicious flavor that might surprise people. The cauliflower gets crispy on the outside and is still a little creamy on the inside. The brown butter sauce adds a nutty flavor and a rich texture and sheen. Very tasty.
Makes 8 servings



• 2 heads cauliflower
• 1/2 cup olive oil
• 2 tsp salt
• 1 tsp ground black pepper
• 1/2 cup butter


1. Preheat a gas grill to medium. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Clean the cooking grate.

2. Cut each cauliflower into 1/2-inch-thick slices. Trim the thick part of the stem away, leaving enough of the stem intact that the slices don't fall apart.

3. Bring a large pot of water to a boil. Blanch the cauliflower slices until they are half cooked and you can easily stick a paring knife about halfway into the stem of the cauliflower, about 3 to 4 minutes.

4. Drain the cauliflower and let dry for 5 minutes. Brush the cauliflower with the olive oil and season with the salt and pepper.

5. Grill the cauliflower until there are ample grill marks, about 5 minutes. Turn the cauliflower 90 degrees and grill until there are crosshatch marks on the cauliflower, another 5 minutes. Turn over and grill until the slices are tender in the center and they can be pierced easily with a paring knife, about 10 minutes more.

6. Melt the butter in a small pan over medium heat (about 5 minutes before the cauliflower slices are done cooking). Bring the butter to a light simmer, stirring constantly. Continue to simmer the butter while stirring until it turns a light brown and gives off a nutty aroma, 1 to 2 minutes.

7. Serve the cauliflower immediately with the brown butter sauce drizzled over the top.


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