Roasted Cauliflower with Peanut Sauce and Pickled Vegetables

September 21, 2017

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.

Ingredients

2 cups (16 ounces)creamy peanut butter

2limes, squeezed

1/2 cupsesame oil

1 teaspoonchili flakes

2garlic cloves, minced

1 cuplight soy sauce

1 cupwater

1/4 cupbrown sugar

4 cupsrice wine vinegar

1 cupmirin (rice wine)

1 cupbrown sugar

1 tablespoonpeppercorns

1/4 cupsesame oil

Serrano or Jalapeno Peppers

Water Chestnuts

2 large headscauliflower

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.