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
- 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
Roast Garlic
- 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
Finish
- 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
- Serve