| Ingredients | |
|---|---|
| 1 lb | organic butter |
| 1 | Meyer lemon, halved |
| 2 | medium heads of cauliflower |
| 10-12 | dried apricots, diced |
| 2 cups | arugula |
| ¼ cup | salted almonds, crushed |
| – | sea salt |
| – | black pepper, freshly ground |
| 1 lb | almonds |
| 2 tsp | sea salt |
| – | a few drops of water |
Heat a medium pot on medium, add butter and allow to brown until golden and nutty in flavor, about 15-20 minutes. While butter is browning, heat a medium pan on high. Place lemon flesh side down and dry panfry until lemons are aromatic and dark brown. Once butter is brown, squeeze in lemon. Set aside.
Heat a grill on high. While grill is heating, remove excess leaves from cauliflower heads. Grill whole, until al dente, about 10 minutes. Remove from grill and cut into quarters. Add sea salt and freshly ground black pepper to taste.
Stagger cauliflower on a medium serving platter, and generously drizzle brown butter over the cauliflower. Sprinkle arugula in the empty spaces of the platter, then top with apricots and almonds. Add sea salt and freshly ground black pepper to taste and serve.
salted almonds to accompany: Preheat oven to 300°F. Mix together almonds, salt, and water and place on a medium baking tray. Bake in the oven for 15-20 minutes, until the almonds are completely dry. Serve alongside Grilled Cauliflower with brown butter and apricots.
