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.

Related Posts...
Over the past few years, my preference sheets have become Read more...
Top Shelf: by Chef Mark Godbeer This world is heading Read more...
Top Shelf: by Chef Mark Godbeer How often do we Read more...
Top Shelf: by Chef Mark Godbeer Working on yachts affords Read more...
Top Shelf: by Chef Mark Godbeer Over the years, I Read more...

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

Victoria International Marina opens for yachts this summer

Victoria International Marina opens for yachts this summer

After more than 30 years in the making, the $17.8 million (24 million Canadian dollars) Victoria International Marina is on track to …

NY marina now ready for megayachts

NY marina now ready for megayachts

Large yachts headed to New England this summer can now call on Danfords Marina in Port Jefferson, N.Y. The recently renovated marina now …

It’s all in the family for RPM’s Rubano

It’s all in the family for RPM’s Rubano

By Dorie Cox Every day, Joseph J. "Joe" Rubano scrolls through his online calendar list of 63 employees to see who has a birthday or …

Owner’s View: Text on your own time

Owner’s View: Text on your own time

Owner's View: by Peter Herm This article is about the now ubiquitous smartphone and the crew management challenges it creates. The …