Peppers and cauliflower combine with a creamy rich peanut sauce for a sprightly fall dish perfect for an appetizer of side. Edible Nashville

Roasted Cauliflower with Peanut Sauce and Pickled Vegetables

This addictive salad by Chef Julio Hernandez of Foxland Southern Grill at Foxland Harbor makes great use of the fall bounty with cauliflower and chile peppers. Come see him prepare it at The Edible Kitchen at Cheekwood Gardens this Saturday (9/23/17) at their Harvest Days.

Photography By William Goertel | September 21, 2017

Ingredients

Peanut Sauce

2 cups (16 ounces) creamy peanut butter
2 limes, squeezed
1/2 cup sesame oil
1 teaspoon chili flakes
2 garlic cloves, minced
1 cup light soy sauce
1 cup water
1/4 cup brown sugar

Pickled Vegetables

4 cups rice wine vinegar
1 cup mirin (rice wine)
1 cup brown sugar
1 tablespoon peppercorns
1/4 cup sesame oil
Serrano or Jalapeno Peppers
Water Chestnuts

2 large heads cauliflower
Basil microgreens

Preparation

1. To perpare the Peanut Sauce, combine all ingredients in a blender and blend well or whisk well by hand.

2. To prepare Pickled Vegetables, combine vinegar, mirin, sugar, peppercorns, sesame oil and bring to a boil. Simmer until sugar dissolves. Remove from heat. Add peppers and water chestnuts and let stand for 12 hours up to 3 days. Place vegetables in a jar with liquid and refrigerate.

3. Preheat oven to 375F. Break or cut cauliflower into bite-size florets. Place on a large roasting pan and drizzle with olive oil. Roast for 25 minutes or until browned and tender. Combine caulifloewr with peanut sauce; toss well. Serve with pickled vegetables and garnish with microgreens. Serves 12.