Roasted Romanesco Cauliflower

YIELD: 4 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:

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
5. Cut the top off of the head of garlic, drizzle olive oil over garlic head
6. Wrap in foil and bake at 400 for 35 – 45 min until garlic is soft
7. Remove from heat, allow to cool
8. Combine garlic,1/2 lemon juice, lemon zest, 45 ml olive oil and blend until emulsified
9. Adjust seasoning, hold for service
10. Brush head of cauliflower with remaining olive oil
11. Place in 500f oven for 3-4 min until golden color on tips and hot
12. Remove from heat, pull portion of the cauliflower head apart, keeping the “peaks” together
13. Toss with remaining lemon juice
14. Place on platter, drizzle sauce over top
15. Season lightly with salt & pepper
16. Serve