Pan roasted cauliflower and american caviar recipe webhero2014 img 9505 « back to recipes

Pan-Roasted Cauliflower and American Caviar

Even prior to the moratorium on Russian caviar, we looked to the Americas for our “black pearls.” We have discovered what we believe to be the very best in the volcanic springs of Idaho’s Magic Valley. Here, the Transmontanus Rex (Latin for “King of the White Sturgeon”) produces eggs which are both rich and complex, a delicate crispness that pairs perfectly with Jordan Chardonnay. Florets of pan-roasted cauliflower serve as a warm and unexpected backdrop for this festive and elegant holiday dish.

Ingredients

  • 1 Tbsp unsalted butter

  • 1 Tbsp Jordan Extra Virgin Olive Oil

  • 1 head cauliflower, cut into bite-sized florets

  • 6 ounces Transmontanus Rex caviar*

  • 1 bunch chervil leaves

*Transmontanus Rex caviar is available through Plaza De Caviar


Ingredients

  • 1 Tbsp unsalted butter

  • 1 Tbsp Jordan Extra Virgin Olive Oil

  • 1 head cauliflower, cut into bite-sized florets

  • 6 ounces Transmontanus Rex caviar*

  • 1 bunch chervil leaves

*Transmontanus Rex caviar is available through Plaza De Caviar


Instructions

serves 12

Heat butter and olive oil over medium-high flame until foam subsides.

Sauté cauliflower until colored, while still retaining some bite – about 5 minutes.

Spoon cauliflower with its browned butter and olive oil onto warm plates. Top each serving with half an ounce of caviar, then garnish with chervil.

Wine Pairing Suggestions

Every bottle of Jordan is crafted with food in mind. The elegant balance between fruit, acidity, tannin and alcohol found in our Chardonnay and Cabernet Sauvignon make them versatile for a variety of food & wine pairings. We’ve selected a few vintages that we believe will complement or contrast flavors in this recipe perfectly.

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