- Yield: 4 servings
everything cauliflower
Recipe courtesy of Colin Moody, CEC, PCII, Executive Chef of The Club at Pasadera (Monterey, Calif.)
Ingredients
- organic cauliflower (or multi-colored cauliflower) - 1 ea., cut into 1-1/2” chunks
- avocado oil (or olive oil) - 2 Tbsp.
- tahini - 2 Tbsp.
- lemon juice - 1 tsp.
- water - 2 Tbsp.
- sweet white onion - 1/2 ea., diced and caramelized
- pine nuts - 4 oz., toasted
- everything seasoning (sesame, poppyseed, garlic, onion) - 1 Tbsp.
- sea salt - to taste
- white pepper - to taste
- Tajín seasoning (chili and lime) - to taste (optional)
- Optional Garnish
- inner celery leaves
- chive 'sticks'
- onion flowers, etc.
Instructions
- In a sauté pan over medium-high heat, place two tablespoons avocado or olive oil. After 1 minute, gently place cauliflower piece in the pan. Let cook/sear for 2 minutes or until brown on one side.
- Take out of the pan and let rest on a paper towel to soak up the excess oil. You can alternately cook on a sheet pan (with oil) in the oven at 400°F for 4-8 minutes or until brown on one side. Lightly season with sea salt and white pepper.
- In a small sauté pan, add tahini, water and lemon juice. Bring to a simmer. Season to taste with sea salt and white pepper. Whisk together and let rest at room temperature.
To plate:
- Place equal amounts of seared cauliflower on each plate.
- Drizzle desired amount of tahini sauce over cauliflower.
- Sprinkle caramelized onions, toasted pine nuts and everything seasoning over each plate.
- Garnish with inner celery leaves, Tajín, or desired garnish.
