To serve: To pretty up the plate, Preserve chef Brian Cieslak suggests dotting the plate with miso paste, a shower of parsley and scallions, plus pickled cauliflower stems.
Roasted Cauliflower Panisse Cake
PRESERVE
SERVES 4
“The original play was on a French panisse cake,” says Preserve chef Brian Cieslak of this recipe. “It shows that vegetables don't have to be one-dimensional.”
INGREDIENTS
1 pound cauliflower
½ cup white onion, diced
2 cups chickpea flour
5 cups water
5 garlic cloves
1½ tablespoons salt
¼ cup, plus 1 tablespoon EVOO
1½ tablespoons lemon juice
¼ teaspoon ground black pepper
½ teaspoon onion powder
DIRECTIONS
1. Roast cauliflower in an oven set at 350 Fahrenheit. Roast until golden.
2. Set aside onion, and in a blender (in batches if necessary) blend all remaining ingredients. Reserve.
3. Spray a 9.5” x 13” pan with oil.
4. In a pot that preferably has a wider bottom that can hold at least 4 quarts, sweat onion with 1 tbsp. oil.
5. Add chickpea flour/water mixture.
6. While keeping on medium/ medium-high heat, continue to whisk and boil until the mixture becomes extremely thick (up to 10 minutes).
Esta historia es de la edición January 2021 de Baltimore magazine.
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Esta historia es de la edición January 2021 de Baltimore magazine.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
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