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Pan Roasted Cauliflower with Rosemary, Angry Orchard Crisp Apple, and Black Pepper


  • ¼ Cup Angry Orchard Crisp Apple
  • 1 head cauliflower, florets only, trimmed small
  • 1 sprig rosemary, chopped fine
  • 1 clove of garlic, sliced thin
  • 2 Tablespoons Grapeseed oil
  • 1 Teaspoon coarse ground black pepper
  • 1 Teaspoon pecorino cheese, freshly ground
  • 1 Teaspoon chopped parsley
  • Juice of 1 lemon
  • Salt to taste


  1. Heat oil in a heavy bottom skillet until smoking.
  2. Add cauliflower in one layer and do not shake. Wait until the cauliflower has begun to turn brown before shaking the skillet.
  3. Add garlic, rosemary, and black pepper and shake vigorously for a few seconds.
  4. Deglaze the pan with the hard cider and allow the liquid to evaporate.
  5. Remove the pan from the heat and add the remaining ingredients.
  6. Shake to mix together and adjust seasoning with salt and lemon.
  7. Serve.