Thanksgiving recipe idea: roasted cauliflower with American caviar

by on November 15, 2010

If you’re looking for a festive way to dress up a vegetable side dish on your Thanksgiving table, Executive Chef Todd Knoll suggests Pan-Roasted Cauliflower and American Caviar. Florets of pan-roasted cauliflower serve as an unexpected backdrop for this elegant holiday recipe. The combination of wild sturgeon eggs and extra virgin olive oil brings an indulgent touch to this hardy winter vegetable.

Chef Knoll’s favorite purveyor of artisanal caviar is San Francisco-based Tsar Nicoulai. For a splurge, Cheff Knoll recommends the Tsar Nicoulai Classic, farmed true white sturgeon at a fraction of the price of its Russian relatives ($50 per ounce). Hackleback Sturgeon, indigenous to the Great Lakes and Mississippi River, would be his second choice ($40 per ounce), while Golden Pearl Trout Roe offers wonderful flavor, vibrant color and the best value ($25 for two ounces). Tsar Nicoulai Golden Pearl Trout Roe is available for purchase on the Tsar Nicoulai website, at Whole Foods markets and even Caviar’s rich, complex flavors and delicate crispness pair perfectly with Jordan Chardonnay.

Pan-Roasted Cauliflower and American Caviar


  • 1 Tbsp unsalted butter
  • 1 Tbsp Jordan Extra Virgin Olive Oil
  • 1 head cauliflower, cut into bite-sized florets
  • 6 ounces Tsar Nicoulai caviar
  • 1 bunch chervil leaves

    Heat butter and olive oil over medium-high flame until foam subsides. Sauté cauliflower until colored, while still retaining some bite – about 5 minutes. Spoon cauliflower with its browned butter and olive oil onto warm plates. Top each serving with half an ounce of caviar, then garnish with chervil. Serves 12.