Recipe by Executive Chef Brad Vigue
Chef Brad demonstrated how to prepare Romanesco Cauliflower at Meet Your Maker on Wednesday, September 25, 2019.
Growing up, food and the kitchen were the centre of activity for Brad’s family. After finishing his degree in biology and psychology at UVIC, he found he was more interested in his cousin’s culinary school courses than in what he had studied in university – and the rest is history. A graduate of the Culinary Institute of America and Pacific Institute of Culinary Arts, he believes that great food starts with great ingredients and a passion to share experiences.
Roasted Romanesco Cauliflower
YIELD: 4 Servings
Romanesco Cauliflower x ½ head
Garlic x 1 head
Lemon x 1 ( zest & juice )
Salt & Pepper to taste
Olive oil x 120 ml
Baking Soda x 3 g
- Bring a large pot of water to a boil with the baking soda ( this will help keep the cauliflower green )
- Place the cauliflower in the boiling water and cook for 5-6 min or until core is fork tender
- Remove from water and immediately place in large bowl of ice water
- Remove from ice water, allow excess water to drain
- Cut the top off of the head of garlic, drizzle olive oil over garlic head
- Wrap in foil and bake at 400 for 35 – 45 min until garlic is soft
- Remove from heat, allow to cool
- Combine garlic,1/2 lemon juice, lemon zest, 45 ml olive oil and blend until emulsified
- Adjust seasoning, hold for service
- Brush head of cauliflower with remaining olive oil
- Place in 500f oven for 3-4 min until golden color on tips and hot
- Remove from heat, pull portion of the cauliflower head apart, keeping the “peaks” together
- Toss with remaining lemon juice
- Place on platter, drizzle sauce over top
- Season lightly with salt & pepper
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