Grilled Cauliflower with Herbed Yogourt & Nasturtium
Recipe created in partnership with Riverbend Gardens x their CSA program
MENU & PHOTO featuring : herbologie
Four-course dinner featuring local produce & single-origin spices
This is one of the four courses that I served last week at Riverbend Gardens for an event I catered there for our friends at Herbologie. The entire dinner was spun around two ideas. The first idea was how can we feature what is in season right here, right now. The second was how can we accent every dish with Herbologie’s single-origin spices.
Throw in a few fresh herbs & flowers from our own farm, and the evening’s guests were in for a delightful treat.
While the task was set and the bar was in a way high, I can never say enough that farmers do more than half the work. The quality of the products they provide makes recipe development a true dream.
So this week, enjoy your cauliflower in a brand new way. Neither boiled nor roasted, but instead grilled in a pan and served with a tangy herbed yogourt.
Pan fried cauliflower is the new roasted cauliflower
There is something extra special about pan fried cauliflower. Perhaps it’s the loads of butter I tend to put in there that makes it extra luxurious or perhaps it’s the lightly carmelized sugars that make it particularly delightful. I’d say, both. It takes a bit more attention than oven roasted, surely, but the results are worth the extra effort.
Pan frying it this way makes the cauliflower umami in ways I didn’t think was possible. Served up with peppery nasturtium (or capers) a tangy herbed yogourt, to balance out the slightly pungent flavor, it is truly an exceptional dish.
Photo by Briana Lutz
Cauliflower: Riverbend Gardens
Makes 4 portions
FOR THE CAULIFLOWER
1 large head of cauliflower
3-4 T ghee or butter
FOR THE SAUCE
1 1/2 C plain yogourt
1 lemon, zested & juiced
1/2 C cilantro leaves
1/2 C mint leaves
1 t sumac
Prep 15 mins - 20 mins COok
Place all the sauce ingredients in a blender and blend until smooth, set aside until you’re ready to serve
Cut the cauliflower down the middle of it’s core, then make two more cuts about one inch away on either side. The idea is to get two large, flat pieces that some might call “steaks”.
Place some ghee or butter into a large pan over medium heat. Sprinkle the cauliflower and place them cut side down on the pan.
This part takes a little patience but check them every few minutes until they begin to brown, add ghee as needed to keep them from sticking.
Once they begin to brown, place a lid over the pan and cover them for 3-4 minutes, this will help the center cook.
Flip the cauliflower and repeat steps 3-5 on the other side.
Serve with a big swoosh of yogourt on the plate and top with nasturtium or a few capers and a sprinkle of salt!