Sunny’s Easy Creamy Lemon Pepper Cauliflower

Sunny’s Creamy Lemon Pepper Cauliflower

1 reviews

Prep: 20 minutes | Total: 35 minutes

For the cauliflower
  • 4 cups frozen cauliflower, defrosted
  • 2 tbsp. Clover Valley® Salted Butter
  • 2 tbsp. Clover Valley® Extra Virgin olive oil
For the sauce
  • 1 tbsp. salted butter
  • 1 cup onion, chopped
  • 3 cloves garlic, grated on a rasp
  • 2 tsp. lemon pepper seasoning
  • Zest of one lemon
  • Kosher salt
  • 1 cup Clover Valley® chicken broth
  • 2 cups heavy cream
Prepare the cauliflower.
In a large pan on medium high heat, add half the olive oil and butter to melt.
Once melted, add half of the cauliflower florets and cook until golden on the bottom, about 3 minutes. Toss and cook, repeating until most of the cauliflower is coated with the butter and golden. The cauliflower should still be crunchy at this point, but tender enough to eat a smaller floret.
Next, spread cauliflower onto a baking sheet. Now start the second batch repeating the same method using the remaining olive oil and butter. When the second batch of cauliflower is done, add it to the sheet as well.
Make the sauce.
In a sauce pot on medium heat add the butter. Once butter is melted add onions, lemon pepper, zest and season with salt.
Cook until tender, about 5 minutes, then add garlic and cook a bit more.
Once garlic is fragrant, add chicken broth and bring to a simmer. Cook until stock is reduced by half then slowly add heavy cream and raise to a simmer.
Cook until sauce is reduced and thickened. With a slotted spoon remove cauliflower from bowl and add to the pot. Raise heat and simmer 5 minutes more.

Serves 4-6

Recipe courtesy Sunny Anderson, 2018


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