One Pantry. Two Recipes: Pan Roasted Brussel Sprouts & Cauliflower Caponata with Erling Wu-Bower

We’re all getting to know our pantries pretty well these days. There's nothing better to do during a mandatory stay at home order than look to the back corners of your pantry and fridge. It is, in fact, quite gratifying.


I cooked both of these dishes using only what I found in my pantry and my fridge outside of the cauliflower and brussels sprouts. Both of these dishes can be cooked, beginning to end, in about 30 minutes.

Pan Roasted Brussel Sprouts with Honey

Serves: 2

Prep Time: 30 Minutes


2  pounds Brussels sprouts, cut in half

Extra virgin olive oil

Salt and pepper

1 ½  tablespoons honey 

1  tablespoon white balsamic vinegar


The key to this dish is the caramelization on the flat side of the brussel sprouts. You should push burnt, that's how you get the best flavor.

INSTRUCTIONS

1. Heat a heavy bottomed saute pan over medium high heat.


2. Add about 1/8 inch of olive oil to the pan. (You are going to use a lot of olive oil in this dish.)


3. Cover the bottom of the saute pan with brussels sprouts, cut/flat side down. You will have to do a few batches.


4. Season the sprouts with salt and pepper.


5. Cook until the flat side is mahogany brown. If they start getting black, turn down the heat.

6. Using tongs, flip the sprouts to the rounded side.


7. Cook for 2-3 more minutes.


8. Remove the sprouts and place them in a bowl.


9. Repeat this process until all of the sprouts are cooked.


10. When all of the sprouts are done, pour all of the sprouts back into the pan over medium high heat.


11. Add the honey and the vinegar. 


12. Stir or toss the sprouts until the honey dissolves.


13. Taste and add a bit more salt, pepper, or vinegar as needed.


14. Place back in the bowl and serve immediately.


Quick Cauliflower Caponata

Serves: 2-3

Prep Time: 30 Minutes


2  heads cauliflower, cut in half, then each half cut into 6 wedges

Extra virgin olive oil

Salt and pepper

1  yellow onion, sliced

5  cloves garlic, sliced

1  cup toasted cashews

1/3  cup sundried tomatoes, sliced

1/4  cup capers

1  tablespoon maple syrup

Half a lemon, juiced 

instructions

1. Heat a heavy bottomed large saute pan over medium-high heat.


2. Pour a 1/8" layer of olive oil in the pan. (You're going to use a lot of olive oil in this dish too.)


3. Place the cauliflower in a single layer in the pan and cook until golden brown.

4. Flip the cauliflower pieces with tongs. They might fall apart a bit, but it's fine.


5. Season the cauliflower with salt and pepper.


6. Cook the second side until golden brown as well.


7. Remove the cauliflower to a serving dish.


8. Repeat this process until all of the cauliflower is cooked.


9. Add in a little bit more olive oil, reduce the heat, and add onion and garlic.


10. Cook, stirring every now and again, until the onion is a little bit soft and the garlic is golden brown.


11. Add the capers, sun dried tomatoes, and cashews.

12. Cook for 3-4 minutes, stirring occasionally.


13. Add the cauliflower back to the pan and flip, or stir, so that the cauliflower breaks up a bit.


14. Add the maple syrup and lemon juice and stir some more.

15. Taste some cauliflower, season with more salt, pepper, or lemon juice if you desire.


16. Place on a serving plate and serve immediately.

Enjoy.


Erling Wu-Bower




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