Roasted Cauliflower with Buđola, Garlic, & Chives

IMG_0135Roasting is a simple, quick, and delicious way I like to prepare cauliflower in the fall, when they are in season and all over the farmers markets. But what I like most about this recipe is the use of buđola, a type of dry-cured pork shoulder found on the Croatian coast. It’s a little more intense than proscuitto and a nice flavour compliment to the cauliflower and chives in this recipe. I have a preference for buđola from Istria, but of course the one from Dalmatia is delicious, as well. If you don’t have access to it, you can substitute a good prosciutto.

  • 1 small to medium sized cauliflower, washed and cut into florets
  • 1/2 package of preferably buđola (about .050 kg) or proscuitto
  • olive oil
  • 4 cloves of garlic, minced
  • chives
  • juice of 1/2 lemon
  • salt and pepper
  • freshly (!!!) grated hard cheese, such as a grana padano or parmesan (optional)

Preheat the oven to 180°C.

Spread the cauliflower onto a parchment-lined baking sheet. Drizzle with olive oil and sprinkle the minced garlic, lemon juice, some chives, salt, and pepper over top.  Lay the buđola out in strips next to the cauliflower (if you have room, otherwise use another baking sheet). Place the sheet into the oven. Bake the cauliflower for about 15 minutes, or until it starts turning a little brown. Take the buđola out after 5 minutes or when it is starting to get crispy. You don’t want to overcook or burn it and it will crisp further once you let it cool on the counter.

When the cauliflower is done, transfer to a bowl and sprinkle with crushed buđola and cheese, if desired.



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