Roasted Romanesco Cauliflower

Executive Chef Brad Vigue created this recipe for Meet Your Maker in 2019.

Yield: Four servings

Ingredients

• 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

Method

Prepare Romanesco Cauliflower

1. Bring a large pot of water to a boil with the baking soda (this will help keep the cauliflower green)
2. Place the cauliflower in the boiling water and cook for 5-6 min or until core is fork tender
3. Remove from water and immediately place in large bowl of ice water
4. Remove from ice water, allow excess water to drain

Roast Garlic

1. Cut the top off of the head of garlic, drizzle olive oil over garlic head
2. Wrap in foil and bake at 400 for 35 – 45 min until garlic is soft
3. Remove from heat, allow to cool
4. Combine garlic,1/2 lemon juice, lemon zest, 45 ml olive oil and blend until emulsified
5. Adjust seasoning, hold for service

Finish

1. Brush head of cauliflower with remaining olive oil
2. Place in 500f oven for 3-4 min until golden color on tips and hot
3. Remove from heat, pull portion of the cauliflower head apart, keeping the “peaks” together
4. Toss with remaining lemon juice
5. Place on platter, drizzle sauce over top
6. Season lightly with salt & pepper
7. Serve