More Info »"/>

The Triton

Career

Roasted Cauliflower Salad

ADVERTISEMENT

Our brains are a stockpile of favored food memories and associations. One second I will get a craving for my mom’s famous roast lamb and the next all I want is to bite into one of my dad’s perfectly grilled Sunday steaks. Whatever it is, we all crave memories.

Recently, I had a similar craving, and this particular mouth-watering sensation was for roasted cauliflower in cheese sauce.

Of course, when blessed with the ability to manipulate recipes and dishes, I decided to turn that delicious-yet-heavy food memory into something lighter and healthier, yet still highlight the rich nuances that I associate with the original dish.

Photo by Mark Godbeer

Roasted Cauliflower Salad. Photo by Mark Godbeer

The dressing is a combination of a creamy cheese sauce and a tangy vinaigrette, which has many other applications limited only to the imagination. Feeds 10-12, depending on portion size. Feel free to half, double or triple the portion sizes. Have fun cooking this dish and take your time to enjoy that-which-tastes-so-good-it-shouldn’t-be-healthy … yet it is.

Ingredients

  • 3 heads cauliflower, cut into small florets
  • 8-10 Tbsps coconut oil
  • 1 tsp chili powder
  • 1 tsp lime powder (or 1 tsp fresh juice)
  • 1/4 stick salted butter
  • 2 Tbsps olive oil
  • 2 red onions, sliced thin
  • 2 green onions, finely chopped
  • 1 Tbsp fresh rosemary, finely chopped
  • 2 garlic cloves, crushed
  • 1 tsp turmeric powder
  • 1 Tbsp agave
  • 4 Tbsps apple cider vinegar
  • 3 Tbsps Dijon mustard
  • 3 cups vegetable stock
  • 1 cup good quality cheddar cheese, grated
  • 1 Tbsp cornstarch
  • 2 Tbsps filtered water
  • 8-10 cups spinach, sliced fine
  • 1/2 cup sliced almonds
  • Salt & pepper

Preheat oven to 375 degrees F.

In a large bowl, mix the cauliflower, coconut oil, chili powder, lime powder, season and mix well.

Place on a baking pan and roast till cauliflower is tender and starts to crisp and turn golden.

In a heavy bottomed pan set to medium, melt the butter and continue to cook until the butter gives off a nutty smell (brown butter).

Add 1 tablespoon olive oil and then onions and season. Cook the onions for 10-15 minutes until soft and beginning to char/brown. Reserve for plating.

In another heavy bottomed pot set to medium/high, pour in the remaining olive oil and heat. Add the green onions, rosemary, garlic, turmeric, agave and cook off for 1 minute.

Add the vinegar, mustard and stock. Simmer for 15 minutes.

Add the cheese little by little, whisking continuously.

Mix together the cornstarch and water to make a slurry and slowly pour into the cheese mixture while stirring to incorporate. Cook for 5 more minutes, stirring regularly to thicken.

To plate, place a handful of spinach at the base of each plate, top with cauliflower and onions, then drizzle with the warm dressing. Top with sliced almonds for crunch.

Mark Godbeer has been a yacht chef for more than 10 years (chefmarkgodbeer.com). His recipes are designed for the owner and guests. Comments are welcome below.

Share This Post

Leave a comment

Your email address will not be published. Required fields are marked *

Please answer the question below to leave a comment. * Time limit is exhausted. Please reload CAPTCHA.

Editor’s Picks

General manager at Miami Beach Marina, Jorge Kates, dies

General manager at Miami Beach Marina, Jorge Kates, dies

By Dorie Cox Jorge E. Kates, general manager of Miami Beach Marina (MBM), died March 18 at home in Miami. He was 63. "He was the face …

Yacht crew dies in accident on S/Y Germania Nova

Yacht crew dies in accident on S/Y Germania Nova

By Dorie Cox Deckhand Bethany Smith, 18, died in an accident onboard S/Y Germania Nova, a 181-foot schooner, on March 14 in Jamaica. She …

Florida yacht industry watches Georgia refit tax cap

Florida yacht industry watches Georgia refit tax cap

By Dorie Cox A bill to cap the state sales tax on yacht refits in Georgia has stalled in committee in the state senate. The bill, which …

Motoryacht Limitless, a 100-foot Hargrave, catches fire, sinks

Motoryacht Limitless, a 100-foot Hargrave, catches fire, sinks

M/Y Limitless, a 100-foot Hargrave, caught fire and sank on March 6 while on charter in the British Virgin Islands. Capt. Marvin Wilson …