Roasted Cauliflower with Coffee Sauce | Saveur
Tossed in a bold espresso-infused oil, then broiled until just charred, a savory shallot–coffee sauce takes this holiday-worthy side dish over the top.
Ingredients
- <sup>1</sup>⁄<sub>4</sub> cup plus 2 tbsp. extra-virgin olive oil
- 1 tsp. instant espresso powder
- 2 heads cauliflower (about 4 1/2 lbs.), cored and cut into 1 1/2-inch florets
- Kosher salt and freshly ground black pepper
- 2 shallots, minced
- <sup>3</sup>⁄<sub>4</sub> cup brewed coffee
- <sup>1</sup>⁄<sub>4</sub> cup plus 2 tbsp. whiskey
- <sup>3</sup>⁄<sub>4</sub> cup heavy cream
- <sup>1</sup>⁄<sub>4</sub> cup toasted hazelnuts, chopped
- 3 tbsp. roughly chopped tarragon leaves and sprigs
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