“Condiment”? Well, it isn’t a pesto, nor is it a “salsa verde”. If you look up the word you will find this fits perfectly, as this mélange is something to give a particular flavor to, or to complement a dish. Here, the cilantro acts as a foil to the earthy sweet flavor of the roasted cauliflower, and the carrots help to point up the sweetness and adds a textural counterpoint.
INGREDIENTS:
1 large or 2 smaller heads cauliflower, trimmed and cut into ¼ inch slabs (some florets will fall apart, that is fine, and the core should be left intact to hold the slices together) Olive oil as needed 1 tablespoon coriander seed, ground using a pepper mill at medium setting or crushed in a mortar, not quite powdered Salt and pepper to taste ½ cup Cilantro Carrot condiment or as needed (See recipe) 1-2 tablespoons Balsamic vinegar reduction 2 carrots, cut into thin coins, around 1/8th inch thinMETHOD:
Heat the oven to 450°F.
Cover a large sheet pan with foil and coat it with a good slick of oil.
Coat the cauliflower slabs with a thorough coating of oil. If you have a sprayer for oil, this would be a good time to use it. Ensure the slabs are well coated.
Season the cauliflower slabs with salt and pepper and then the coriander seed.
Place slabs on the sheet pan so they are flat and have space between them so they roast rather than steam, which will yield pale mushy results.
Place in the lower third of the oven and roast 10 minutes. Check that the cauliflower is turning golden and getting crisp, but not burning. The cauliflower should be getting tender as well. Either turn the slabs with a thin bladed spatula and return to the same location, or move the tray to the top shelf and continue cooking until both sides are browned. If moving the tray to the top shelf, you can turn up the heat to 450-475°F. Cook until slabs are browned, even blistering, and tender. Just avoid burning or cooking until the slabs are soft. Tender. Yes. Soft? No.
While cauliflower is roasting, bring a pot of water just large enough to hold carrots to a boil. Once boiling, salt generously. When the water boils again toss in the carrots and blanch for 30 seconds. The carrots should just lose the raw edge. If they are ready, drain and rinse with cold water. If they are still quite raw, cook for a few seconds longer until the coins are ready.
Once the carrots are blanched, heat a sauté pan over medium-low heat and film with a flavorful olive oil. Add the carrots and gently cook until the carrots are just cooked through, but do not allow them to color. Season with a little salt and pepper and reserve, keeping warm.
Once the cauliflower is done, put down a small pile of carrots, then top with cauliflower slabs. Spoon a line of generous cilantro carrot condiment down center of the slabs and then dot the plate and slabs with drops of Balsamic vinegar reduction.
Serve right away.
Chef’s Notes:
For variations, you add toasted chopped pepitas before service, or add chopped almonds and toasted bread-crumbs. If you wish, you could add a little ras el hanout or cumin seed and turmeric to the seasoning and substitute pomegranate syrup for the Balsamic reduction. To make this more substantial and gussy it up, add cooked beans such as cannellini or chickpeas when you plate up.
Serves: 4
Source: Chef Andrew E Cohen
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