Matsutakes and Roasted Cauliflower in Coriander Cream

by Patrick Hamilton

Serving Size: 4
Preparation Time: 1 hour

Ingredients

Preparation

Preheat oven to 425°F

  1. Cut cauliflower in 1-inch thick slabs. Toss gently with 1 tablespoon of the olive oil and some of the salt. Roast for 20 minutes then turn and cook until browning occurs (about 20 minutes more). Chop coarsely and set aside.
  2. In a hot sauté pan with (the other tablespoon) of olive oil put the matsutakes. Turn down heat and cook until tender (about 10 minutes). Add the wine and reduce au sec.
  3. Add the cauliflower and coriander seeds and warm through until fragrant (about 5 minutes). Add cream and heat until a bit thick. Season with pepper and salt.

Serving ideas

Serve over pasta or rice, or as a vegetable

Notes

May serve with black chanterelles or porcini

About the chef

Patrick Hamilton is a SOMA member and graduate of the California Culinary Academy. Patrick has been a corporate chef, executive chef, catering company owner, food consultant, and columnist. He was David Arora's foray chef for several years, was a demonstration chef at many MSSF events, and leads the SOMA Camp kitchen. He has served thousands of people many mushroom dishes.