Roasted Cauliflower with Peperonata & Pine Nut Vinaigrette - Tucson News Now

Roasted Cauliflower with Peperonata, Parsley and Pine Nut Vinaigrette

Roasted Cauliflower and Peperonata Salad & Pine Nut Vinaigrette

Kevin Fink, Zona 78 

 

Roasted Cauliflower and Peperonata Salad

 

Roasted Cauliflower (Cut 1" cross sections)              1 ½ Slices

Peperonata                                                                 1/3 Cup

Whole Parsley Leaves                                                4 Each

Pine Nut Vinegar                                                       2 ounces

Sea Salt                                                                     to taste

Blended oil                                                                1 ounce

 

  1. Roast Cauliflower in pan at medium high heat with blended oil until it is golden brown, then flip to the other side and repeat.
  2. Remove Cauliflower from pan and salt liberally.
  3. Plate whole section of cauliflower on a plate and then drape the peperonata off to the side of the cauliflower while still on top. Then garnish with pieces from the other cauliflower.
  4. Garnish with Parsley, make sure it is nice and not wilted.
  5. Garnish in circular motion with Pine Nut Vin.

 

Possible Problems:

  • Peperonata can drop a lot of juice making this plate look sloppy.
  • Look out for burned pieces of Cauliflower they are very bitter.

 

Pine Nut Vinaigrette

 

White Anchovies                                                                    2 oz

Preserved Lemon Rind                                                           2 oz

Lemon Juice                                                                            2 oz

Pine Nuts                                                                                2 oz

Water                                                                                      2 oz

Egg Yolk                                                                                 1 each

Blended Oil                                                                            16 oz

  1. Blend all ingredients except oil until smooth
  2. Slowly drizzle oil into the blender.
  3. Finish vin and store until needed.

Possible Problems:

  • Vin will break if oil is put in too quickly
  • Vin will be chunky if all ingredients are not properly mixed before oil is added.
  • Check salt content which is very dependent on the anchovies and the preserved lemons.
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