INGREDIENTS:
4-6 medium potatoes such as Desiree, Romanze, Sangre, or other firm starchy potato, cut into ½ to ¾ inch cubes (size should be similar to the cauliflower pieces) 1 head cauliflower, florets only, trimmed to around 1 inch (halve in needed) Olive oil as needed Salt and pepper to taste ½ cup Cilantro Pesto, or as needed -Optional- ¾ cup bread crumbs, homemade preferably, lightly oiled until just moistened (The crumbs add a crispy element to the dish)METHOD:
Bring a large pot of water to a boil. When boiling, add 2-3 tablespoons salt.
Add the potatoes to the water and cook until just tender. Use a spider, strainer, or slotted spoon to remove the potato pieces and drain quickly, then toss in a bowl with enough oil to just coat them.
Blanch the cauliflower until the color just brightens and the florets lose their raw-ness. Drain the cauliflower and add to the bowl with the potatoes, adding oil if needed so the cauliflower gets coated as well.
Heat a pan large enough to hold the vegetables without crowding (if the vegetables are too close they will steam and get mushy and unpleasant). When the pan is hot, lightly film with oil and then add the vegetables. Season with salt and pepper, tossing to coat evenly.
Cook, turning and tossing as needed, to color the vegetables golden brown and crisp on the edges without allowing them to burn or get too soft.
When they are nicely colored, add the pesto and toss to coat. Cook to heat up and serve.
If you wish to use the breadcrumbs, scatter over the vegetables and toss to mix in. Cook just until the crumbs turn golden and are crisp.
Serve right away.
Serves: 4
Source: Chef Andrew E Cohen
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