Healthy Start

Four local chefs show us that plant-based cooking doesn't have to be dull.

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).