There is roasted cauliflower. And there’s roasted cauliflower. Kick up your cauli repertoire with this signature recipe from Chef Alex Pasco of Che Ah Chi at Enchantment Resort.
Cauliflower Liquid
1-2 Heads Cauliflower
30 oz. White Wine
1 C Extra Virgin Olive Oil
1/2 C Salt
1/2 C Lemon Juice
2 T. Crushed Pepper Flakes
2 T Sugar
2 Bay Leaves
1 G Water
Bring all ingredients, except the cauliflower, to a boil in a large pot. Blanch whole cauliflower heads with the leaves and excess stem removed. Cauliflower should be cooked until just tender or about 10 minutes. The liquid can be saved and reused.
Kale Pesto
1 lb. Baby Kale
1 ½ C Pumpkin Seeds, toasted and salted
½ C Extra Virgin Olive Oil
3 Cloves Garlic
½ C Grana Padano
1 C Ice Water
Salt to taste
Place the extra virgin olive oil, kale, pumpkin seeds, garlic and cheese in a blender and puree adding ice water as needed. Once smooth and spreadable (not too thick), season to taste with salt.
Aji Amarillo Vin
2 Lemons, juice and zest
1/4 C Rice Wine Vinegar
1 T Agave Nectar
1 oz. Aji Amarillo
2 Heaping Tbsp. Dijon Mustard
1 ½ C Canola Oil
Salt to taste
Puree all ingredients, except the oil, in a blender until smooth. While still pureeing, slowly add the oil until fully emulsified, adding water if necessary. Season to taste with salt.
To Serve:
Rub a head of cauliflower with oil, season with salt and cut two cross marks about halfway to the core of the cauliflower. Bake in a 450-degree oven for about 12 minutes. Using a spoon, spread 3 oz. of kale pesto across the bottom of the plate in a circle. Place the cauliflower on top of the pesto. Drizzle 2 oz. of the vinaigrette over the top of the cauliflower. Grate 1 oz. of grana padano over the top of the cauliflower.
