With the holiday season just over my email account is blowing up with sales from stores. I know I can’t shop right now but that doesn’t stop me from looking some of them over just in case. I have the occasional clothing store emails but the ones that get me into trouble are the ones from Sur La Table and Williams Sonoma.
So, a couple of days ago I was snooping around on the recipe tab at Williams-Sonoma. I found this appetizing recipe that immediately got my attention. I made a few minor changes to the original.
ENJOY!
Carmelized Cauliflower with Molasses
Slightly adapted from Williams-Sonoma
Serves 4
WW: 6 pts
Ingredients:
2 Tbsp. olive oil
2 Tbsp margarine
1 lg cauliflower, cut into florets
sea salt to taste
1 shallot, minced
1/4 tsp red pepper flakes
1/2 tsp paprika
2 Tbsp molasses
2 Tbsp water
1/2 lemon
ground pepper
Preparation:
In a large skillet oven medium heat add 1 Tbsp oil and margarine
Add the florets to the pan and stir so that they are all coated
Sprinkle the florets generously with salt
Cook for 4-5 minutes with out touching them and then stir
Cook for an additional 4-5 minutes and then give it another stir
Repeat until all sides all equally brown; another 5 minutes
Add the rest of the oil along with the shallot, red pepper, and paprika
Stir the mixture and cook until shallot is tender
Add the water and molasses and cook for another 4 minutes
Remove the cauliflower to a bowl and add the juice from a 1/2 squeezed lemon and top with more salt and pepper