Golden Roasted Cauliflower

Ingredients:

 

1 Medium cauliflower

2 Tomatoes on the vine

3 Tbs unsalted butter

2 Tbs preserved lemon chopped finely 

4 Tbs Raw tahini

1/4 tbs Chili flakes

1/2 Tbs Sugar

1 Cup Labane Cheese/ Greek yogurt

Olive oil

Salt & Pepper

Method:

Preheat oven to 450 F/ 230 C.

Grate the tomatoes through a grater, discard peel and mix with a bit of salt, pepper and the chili flakes.

Wash the cauliflower, clean from leaves and cut in half.

Flat side down, rub with olive oil generously, season with salt, pepper and sugar.

Transfer onto a sheet pan and cover with foil. (I recommend to also place on foil for easy clean up)

Place in Oven for 20 Min. then uncover and continue to bake for another 10-20 Min. until golden brown. 

If dry, apply oil as needed while baking.

Place Cauliflower on a frying pan to get the flat side all caramelized.

Meanwhile, mix butter and preserved lemon and rub on the cauliflower.

Spread the labane cheese on a plate, place the cauliflower in the center, drizzle the raw tahini and the crushed tomatoes.

 

Beef Tartre

Ingredients (For 2):

 

1 Prime Beef Filet

1 Tomatoes on the vine

1 Tbs Raw Tahini

1  Finely chopped Shallot 

2 Tbs Finley Chopped Parsley

3 Tbs Olive oil

2 Tbs Chopped Preserved Lemon

1/4 Cup Coarsely torn wild Arugula  

Salt & Pepper

Pinch of Fresh Chili or Chili Flakes

Method:

Chop the fillet to small cubes, place in a mixing bawl

Grate the tomatoes through a grater, discard peel and mix with a bit of salt, pepper and the chili flakes.

Add the olive oil, tahini, lemon, Shallot, Parsley and season with salt and pepper to taste.

Let sit for 5 min to allow flavors to blend in.

To plate, mix in the arugula, place on a plate, garnish with the tomato seeds and a toast. 

Golden Roasted Cauliflower

 

© 2017 by Tal Leo Volner

#ChefLeoVolner

Tel: 917.566.9157  |  Email: info@leovolner.com

 

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