Photograph by Stephen Kent Johnson Food Styling by Maggie Ruggiero Prop Styling by Ayesha Patel


Cauliflower Escargot

Starters from Issue 10 – Winter 2017 – Sin

Snails are in fact one of the first animals humans ate: The Romans (who are also responsible for the cochlear spoon that often accompanies them) had “snaileries,” farms where the mollusks were engorged on a diet of milk, wine, and bran until plump enough to be served. Though common throughout France, in most people’s minds the delicacy remains highbrow fare. We played on that idea of class envy by giving the common cauliflower floret the escargot (read: fancy) treatment. Bon appétit.

serves 4, makes 12 snails

  • ½ cauliflower head cut into florets, about 2 cups
  • 6 Tbsp unsalted butter, softened
  • Tbsp finely chopped parsley
  • 1 Tbsp finely minced shallot
  • 2 cloves garlic, finely minced
  • 12 escargot shells (available on
  • bread for serving

  • 1

    Preheat oven to 425°F.

  • 2

    Cook cauliflower in boiling salted water 5 minutes. Drain and rinse in cold water, and then pat dry.

  • 3

    Stir together the butter, parsley, shallot, and garlic and season with ½ tsp salt and ¼ tsp pepper. Divide half of butter between shells. Push small or broken florets into shells, leaving some poking out. Smear florets with remaining butter. Set shells in a small skillet or roasting pan just large enough to keep the shells with the open end up. Any extra florets can be nestled around the shells.

  • 4

    Roast, basting once or twice, until bubbling and florets are pale golden, 15-20 minutes.