Guest-Worthy Recipe: by Ron Rosselli and Angela Bazan, The Surf Lodge.

Roasted Cauliflower With Cashew Tahini & Honey Garlic Dressing

Culinary Director Ron Rosselli
Angela Bazan

WHO: Ron Rosselli & Angela Bazan, Culinary Director & Chef de Cuisine of The Surf lodge

INSTAGRAM: @RonRosselli + @ChefBazan

CHEF BAZAN’S GUEST WORTHY RECIPE:

Roasted Cauliflower with cashew tahini & honey garlic dressing

WHY?

“The roasted cauliflower dish is a light, health conscious recipe that’s approachable to make and can be served hot or at room temperature and even made ahead of time. It can also become the star of the plate with the simple addition of a grain, lentils, or chickpeas.

Our culinary director, Ron Rosselli, is big on flavors and these really hit the mark for him. Roasted cauliflower has a great natural flavor when caramelized slightly, with hints of earthiness, nuttiness, and sweetness. This combined with the creamy-garlic cashew tahini, a little heat from the chili-honey vinaigrette, pop of sweet freshness from the grapes, crunch from the chopped cashews, and the herb all come together very nice.” — Chef Angela Bazan

INGREDIENTS:

For the Roasted Cauliflower

1 head cauliflower

3 garlic cloves

3 Tbsp olive oil

1 tsp sumac

Salt and black pepper to taste

For the Honey-Garlic Dressing

1/2 c grapeseed oil

3/4 tsp garlic, sliced

1 1/2 tsp chipotle powder

1/4 c olive oil

1/4 c red wine vinegar

1 Tbsp lemon juice

1/4 c honey

1/4 tsp salt

1/2 tsp black pepper

For the Cashew Tahini

2 c roasted cashews

6 Tbsp water

2 tsp garlic

3 Tbsp lemon juice

1/2 tsp salt

3 Tbsp grapeseed oil

DIRECTIONS:

For the Roasted Cauliflower

Preheat oven to 425°F.

Cut one head cauliflower into florets and place in a bowl.

Season with kosher salt and freshly ground black pepper and toss with three tablespoons of olive oil. Place on a large rimmed baking sheet with a few garlic cloves.

Roast the cauliflower, tossing occasionally, until almost tender, 30 to 35 minutes.

When the cauliflower is cooked and golden brown, remove from oven, place in a bowl, and lightly toss with one teaspoon of sumac and the halved white grapes.

Transfer the cauliflower to a serving bowl and drizzle a liberal amount of the cashew tahini over it followed by some of the honey-chili vinaigrette.

Garnish with the chopped cashews, scallions, and chopped parsley.

For the Honey-Garlic Dressing

In a small pot, combine grapeseed oil, sliced garlic.

Bring oil to 160 degrees and toast garlic until golden brown.

Add dried chipotle and remove from heat.

Place the grapeseed oil mixture in a Vita-Prep [or another blender] and blend.

Combine with remaining ingredients in a bowl and cool.

For the Cashew Tahini

Preheat oven to 350 degrees.

Place cashews in a single layer on a rimmed baking sheet and roast in the oven for about seven minutes or until golden brown.

When the cashews are ready, remove from the baking sheet and place and cool.

Place cashews, water, garlic, lemon juice, and salt in the Vita-Prep and begin to blend until smooth.

Slowly begin to pour in the grapeseed and to incorporate.