Cauliflower in a Cast Iron Pot Recipe

How to make it

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• Slice the cauliflower about 1/8 of an inch thick.
• Season 1 and 1/4 of cauliflower with olive oil and sea salt to taste.
• Roast in a 350 degree oven until slightly charred and tender.
• Start the butter in a cold sauce pot and place on medium heat.
• Allow the butter to melt, become foamy and turn golden brown.
• Remove the brown butter from heat and add the curry powder.
• Let sit in the butter for an hour.
• Add all but 1/4 of the remaining raw cauliflower to a sauce pot.
• Add the milk and just enough water to cover cauliflower.
• Add a teaspoon of sea salt and cook on low-medium heat until cauliflower is completely soft.
• Puree this mixture and strain through a fine sieve.
• Slice the day old bread as thick as you want and brush lightly with the curry butter.
• Bake in a 350 degree oven for about 5-6 minutes.
• (At this time correct your seasoning on the roasted and pureed cauliflower).
• Season the remaining raw cauliflower with a touch of curry, parsley and sea salt.
• To create four individual servings, have 4 small serving pots, such as mini cast iron pots.
• Layer the roasted and pureed cauliflower and then the curry butter continuously until the pot is filled.
• On top, add the raw cauliflower and the dish is ready to serve with the toasted bread.