1 head cauliflower, chopped into bite-sized pieces
¼ olive oil
Sea salt & freshly ground black pepper
1 good pinch red pepper flakes
3 cloves garlic, minced
2 shallots, finely shopped
2 stalks celery, cut into bite-sized pieces on a bias
1 tsp. ground cumin
½ tsp. ground cinnamon
½ tsp. ground clove
1 splash mirin
2 cups low sodium vegetable broth
1 piece kombu
2 Tbsp. pure maple
Juice from ½ lemon
¼ cup toasted hazelnuts
1 Tbsp. hazelnut oil
1 Tbsp. golden raisins
1 few sprigs fresh parsley
Flaky sea salt
Preheat the oven to 375°.
Toss the cauliflower pieces in a large bowl with 2 Tbsp. olive oil, sea salt and pepper. Spread out on a half sheet pan and roast for about 25 minutes, until crisp and golden brown. Set aside.
Meanwhile, heat the remaining oil in a medium pot and add the red pepper flakes to infuse the oil. Add the shallots, ½ of the celery, garlic and spices and sauté a few minutes until shallots are translucent. Once ingredients start to stick to the pot, add the mirin and deglaze the pan by scraping up the small bits with a wooden spoon. Next, add the broth and kombu piece. Bring to a boil, reduce heat, and simmer for 15- 20 minutes until heated through and flavored.
Remove and discard the piece of kombu, then combine ¾ of the roasted cauliflower with the broth mixture in a blender. Blend until smooth, adding the maple, lemon juice and more sea salt, to liking.
Pour into bowls and garnish with hazelnuts, celery, raisins, parsley flaky salt, and drizzle of hazelnut oil.
© Erin O’Leary Stewart, DEFINE foods
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