Raw and Roasted Cauliflower
Pickled Shallots, Fried Capers, Anchovy Croutons, Herbs, Lemon Peel Dressing
Chef Eliza Purvis of Bar Mezzana | Boston
Adapted by StarChefs | May 2024
INGREDIENTS
Pickling Liquid:
Yield: 3 gallons
6 quarts distilled white vinegar
8 cups granulated sugar
Kosher salt
Pickled Shallots:
Thinly sliced shallots
Lemon Peel Dressing:
Yield: 2 quarts
1 cup granulated sugar
Peels of 4 lemons, julienne
2 cups lemon juice
3 cups olive oil
Anchovy Oil:
Yield: 1½ quarts
1 quart olive oil
40 brown anchovies
½ cup Calabrian chile oil
Anchovy Croutons:
Bread of your choice, torn into bite-sized pieces
Roasted Cauliflower:
1 head cauliflower
Kosher salt
Ground turmeric
To Assemble and Serve:
Yield: 1 serving
Thinly sliced raw cauliflower
Fried capers
Chopped parsley
Chopped dill
Chopped mint
METHOD
For the Pickling Liquid:
Place 4 pounds ice in a large nonreactive container. Set aside. In a pot over medium-high heat, bring all ingredients and 2 quarts water to a boil. Once sugar has dissolved, pour liquid over ice. Let cool completely.
For the Pickled Shallots:
Place shallots in a nonreactive container. Pour just enough cold Pickling Liquid to submerge shallots. Cover and let sit 24 hours.
For the Lemon Peel Dressing:
In a small saucepan over medium heat, bring sugar and 1 cup water to a boil. Once boiling, add peels. Bring mixture back to a simmer, then remove from heat. In a bowl, combine juice, oil, and poached lemon peel. Bottle and reserve.
For the Anchovy Oil:
On a work surface, finely chop 20 anchovies. Set aside. In a Vitamix Commercial blender, blend oils and remaining 20 anchovies until smooth. In a bowl, fold chopped anchovies into the oil mixture. Transfer to an airtight container and refrigerate.
For the Anchovy Croutons:
Heat oven to 325°F. In a bowl, toss to coat bread in a generous amount Anchovy Oil. Transfer to a sheet tray and bake until crispy. Transfer to an airtight container and reserve.
For the Roasted Cauliflower:
In a bowl, toss to coat cauliflower in salt and turmeric. In a sauté pan over high heat, pan roast cauliflower until lightly charred, but still crunchy in the middle. Set aside.
To Assemble and Serve:
In a bowl, add desired amount raw cauliflower, Roasted Cauliflower, Pickled Shallots, and fried capers. Add Lemon Peel Dressing and toss to coat. Stir in herbs and Anchovy Croutons. Transfer mixture to a serving bowl.
