Charred Sprouted Cauliflower

SAVORY

Mar 9

Coconut Green Goddess Dressing, Chile Crunch, Chile Oil Breadcrumbs, Cured Egg Yolk

Chef Nico De Leon of Lasita | Los Angeles

INGREDIENTS

Cured Egg Yolk:
Yield: 1 dozen
12 egg yolks
1 bottle fish sauce

Chile Crunch:
Yield: 1 quart
30 grams red chile flake
22 grams sesame seed
22 grams granulated sugar
45 grams mushroom powder
22 grams annatto powder
500 grams canola oil
500 grams extra virgin olive oil
500 grams Calabrian chile oil
1 kilogram fried garlic
1 kilogram fried shallot
60 grams minced Calabrian chiles

Coconut Green Goddess Dressing:
Yield: 1 quart
½ bunch cilantro, roughly chopped
½ bunch scallions, greens only, roughly chopped
250 grams coconut cream
250 grams coconut milk
250 grams extra virgin olive oil
250 grams veganaise
7 grams calamansi juice
7 grams lemon juice
3 grams garlic clove
Kosher salt

Chile Oil Breadcrumbs:
4 ounces chile oil
8 ounces panko breadcrumbs
Kosher salt

To Assemble and Serve:
Yield: 1 serving
1 ounce neutral oil
8 sprouted cauliflower stems
Kosher salt
Lemon juice

METHOD

For the Cured Egg Yolk:
In a nonreactive container, submerge egg yolks in fish sauce. Cover and refrigerate 4 days. Flip yolks over and refrigerate additional 3 days. Remove yolks from liquid and lay on a wire rack. Refrigerate 24 hours. Once cured, transfer to an airtight container and refrigerate.

For the Chile Crunch:
In a nonreactive container, add chile flakes, sesame seeds, sugar, mushroom powder, and annatto powder. In a sauté pan over medium flame, heat oils until shimmering. Pour oil over the sugar mixture, stirring until the mixture has fully cooled. Stir in remaining ingredients. Transfer to an airtight container and refrigerate.

For the Coconut Green Goddess Dressing:
In a Vitamix blender, combine all ingredients. Taste and adjust seasoning with salt. Transfer to a squeeze bottle and refrigerate.

For the Chile Oil Breadcrumbs:
Heat oven to 350°F. In a mixing bowl, combine all ingredients. Transfer mixture to a parchment paper-lined sheet tray. Bake 10 minutes, stirring every few minutes. Once breadcrumbs are evenly browned, transfer to an airtight container and reserve.

To Assemble and Serve:
In a cast iron skillet over medium flame, heat oil. Add cauliflower. Season with salt, then sear cauliflower on all sides. Set aside. Spoon 3 ounces Coconut Green Goddess Dressing onto a serving plate. Top with seared cauliflower, followed by 3 ounces Chile Crunch, 2 ounces Chile Oil Breadcrumbs, and 4 grams grated Cured Egg Yolk. Finish with a drizzle of lemon juice.

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