BG Recipes: Roasted Cauliflower
A New Vegetarian Dish at BG Restaurant
Roasted Cauliflower (4 Servings)
1 whole head - cauliflower
8 cups - spinach
1 whole – pear
4 tablespoons – golden raisins
Blanche whole head cauliflower, then ice it.
Slice it into 4 equal parts, approximately ½ cup per part.
Saute in pan until golden brown.
Slice pear into 8 pieces.
Caramelize in a pan with olive oil, salt & pepper.
Continue to cook in oven at 350 degrees for approximately 15 minutes.
Sauce Gribiche (Cornichon-Caper-Mustard Aioli):
3 – Egg yolks (or vegetarian egg yolk substitute)
1 tablespoon - lemon juice
1 tablespoon - dijon mustard
½ cup - grapeseed oil
2 tablespoons - capers
4 cloves mashed - roasted garlic
Combine all ingredients, whisk together.
Heat cauliflower with sauce gribiche in oven at 350 degrees for 1 minute to warm.
Saute spinach with golden raisins.
Plate cauliflower slices.
Combine spinach and pears and plate equal parts on top of each cauliflower.
- Michael Perricone,
Director of Restaurants at Bergdorf Goodman