This is one of the most popular appetizers at Etch, but at home, we added fresh pita bread and devoured it as a vegetarian entrée.
For the Pea Pesto
Microwave or on stovetop, defrost frozen peas with butter and water.
Place all ingredients in a blender or food processor and blend until creamy, adding truffle oil if using.
For the Feta Crema
For feta crema: In a small bowl, stir ingredients together until smooth. Set aside.
For the Cauliflower
Preheat oven to 375 degrees. Toss cauliflower with olive oil, salt and pepper. Spread on a baking sheet, and roast until edges are browned, about 12 minutes. Serve with pea pesto and feta crema, olives and salted almonds.
Recipe courtesy of Chef Deb Paquette of Etch Restaurant.
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