Cast-Iron Bronzed Cauliflower

As seen in the September 2014 Still Hungry? featuring Chef Joseph Wrede of Joseph’s

Cast-Iron Bronzed Cauliflower with Mustard Seed and Crème Fraiche Crusted White Bean Anchovy Tomato Sauce, Fried Capers and Green Dust


Mustard & Crème Fraiche Sauce

1 Tablespoon whole-grain mustard

2 Tablespoons crème fraiche

Combine ingredients, stir. Refrigerate until needed.

 

White Beans

6 ounces dried white beans

Few sprigs fresh thyme and parsley

Bay Leaf

Spread beans on half sheet tray and remove any pebbles or small dirt clumps. Wash beans under cool water using a mesh strainer. Place beans in pot of water to cover and bring to a boil. Add thyme, parsley and bay leaf to pot and simmer until beans are cooked. Drain beans and discard herbs. Approximately 2 1/2 hours.

 

Anchovy Tomato Sauce

10 ounce can whole peeled tomatoes

10 ounce water

2.5 onions, peeled and diced

Tablespoon dried oregano

2 garlic cloves, peeled and sliced

2 Tablespoons extra virgin olive oil

1/8 cup of Parmesan Reggiano cheese, grated

2 Tablespoon fresh parsley, chopped

2 teaspoons good quality salt

Heat medium sauce pan over medium flame. Add onions, stir and sweat for a few minutes. Add garlic, stir. Add oregano and red pepper flakes, stir and sauté until garlic brightens. Add water, cook for 1.5 hours. Add cheese, olive oil and parsley, cook another 30 minutes. Add salt, cool and blend until smooth.

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White Bean Anchovy Tomato Sauce

In a large pan, sauté over high flame, and add tablespoon of extra virgin olive oil and pad of unsalted butter. Dissolve cleaned and cold water-washed anchovy fillet in melted butter. Reduce the flame to medium, stir pan with wooden spoon until anchovy breaks down to paste. Add white beans and tomato sauce. Add salt to taste. Keep warm.

 

Cauliflower

1 head cauliflower

1 Tablespoon clarified butter

Cut cauliflower in half and remove core with knife. Cut cauliflower into steak-like slices about 1 1/2 inches thick or break intoflorets. Trim to allow one side of cauliflower to have a flat surface to allow crust.

Heat oven to 500°. Place a medium size caste iron skillet over high flame; add tablespoon of clarified butter and coat bottom of pan. Place cauliflower in skillet, flattest surface down. Sear for 2 minutes, flip and sear for another 2 minutes. Coat surface with mustard crust, place in hot oven for 2 minutes.

Spoon 1 ounce of white bean anchovy tomato sauce in center of plate. Place cauliflower on top of beans. Garnish optionally with fried capers, fried kale chips, dehydrated vegetable, parsley oil and liquid nitrogen cracked olives.

This year, Joseph’s of Santa Fe is featuring wines from Heitz Wine Cellars. Chef Wrede recommends pairing the Cast-Iron Bronzed Cauliflower with the Heitz 2013 Sauvignon Blanc.


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