Etch's Roasted Cauliflower with Pea Pesto and Feta Crema
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.
This sorghum-infused vinaigrette is delicious over greens, pork, and vegetables. Here we've taken Silo restaurant signature dressing and tossed it with earthy roasted cauliflower.
Ingredients
SERVINGS: 4 Serving(s)
- 1 clove garlic
- 1 small shallot
- ¼ cup sherry vinegar
- 2 tablespoons sorghum
- 1 tablespoon coarse grain mustard
- 2/3 cup canola oil
- salt and pepper
- fresh lemon
- 1 head cauliflower
- 1 tablespoon olive oil
- salt
Preparation
1. Place garlic and shallot in food processor and pulse until chopped. Add sherry vinegar, sorghum, and mustard. Pulse until combined. Slowly add canola oil until vinaigrette is smooth. Add salt and pepper and a squeeze of fresh lemon.
2. Break cauliflower into small florets. Place on baking sheet and toss with olive oil and salt. Roast at 400F for 35 minutes or until browned and tender, turning occasionally. Toss cauliflower with a little dressing.
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