Oven roasted cauliflower with whiskey espresso sauce, hazelnuts and rosemary

B cauliflower, espresso, whiskey ... BOAH! When I found the recipe by chance a few days ago at Saveur, I was immediately blown away. What a fancy combination! The whole week I was looking forward to it.

The cauliflower is cooked without precooking under the oven grill. Honestly, I was not sure at all, but that would work. And the man hates Hungary's vegetables. And that's right. But if you do not try it, you can not get to know anything new, alright.

That's why yesterday the cauliflower roasted in small florets with a little olive oil and espresso powder for a good quarter of an hour in the oven. That alone smelled incredibly good. Meanwhile, the sauce simmered on the stove and spread the scent of whiskey and coffee. Rrrrrrrrr ... That then a pot creme fraiche comes to makes things really no worse.

The cauliflower get by roasting an interesting nutty flavor and is tender but still has a very light, crisp bite. Together with roasted hazelnuts and rosemary, the whole thing is really as simple as delicious. An unusual compilation that really got me excited.

I think I'm making a cauliflower roasting. At the latest in the next life.

It Have delicious

Here comes the recipe for roasted cauliflower with whiskey espresso sauce, hazelnuts and rosemary

Ingredients for 4 people:

1 medium cauliflower
4 + 2 tbsp olive oil
1 heaped tsp instant -Spray powder
3 shallots, chopped
200 ml of coffee
60 ml + 2 tablespoons of whiskey (Irish, eg Jameson)
200 g crème fraîche
salt & black pepper
1 handful of hazelnut kernels
2 sprigs of rosemary, peeled
And this is how it works:

Remove the cauliflower from the leaves, divide into small florets and place on a baking sheet. Mix 4 tablespoons of olive oil with the espresso powder and spread over the cauliflower. Mix thoroughly with your hands until everything is evenly covered with oil. Spread in a layer on the baking tray and season with salt and pepper. Roast under the grill at high temperature for about 15-20 minutes until the cauliflower is soft and browned. Turn it once.

In the meantime, heat 2 tablespoons of olive oil in a small saucepan and brown the shallots slowly. Add coffee and whiskey and bring to a boil. Season with salt and pepper. Reduce the heat and let the sauce boil until only little liquid is left. Remove the pot from the heat, stir in the creme fraiche and 2 tablespoons of whiskey. Keep warm.

Fry the hazelnut kernels in a pan over medium heat without fat. Allow to cool slightly and chop roughly.

Place the cauliflower on plates, drizzle with the sauce and sprinkle with hazelnuts and rosemary. Possibly. season with salt & pepper.

Tips: A steak or spicy roast chicken tastes great. When cauliflower is left, you can easily aufbraten this the next day shortly in the pan.