1 head cauliflower, broken into florets
1/2 cup heavy cream
kosher salt and freshly ground black pepper
3/4 cup unsalted butter
2 tbsps garlic olive oil
4 kale leaves, stems removed and leaves cut crosswise into 1-inch wide strips
6 Brussels sprouts, about 1 inch long, trimmed and halved lengthwise
6 Tokyo turnips, trimmed, peeled, and blanched until crisp-tender, about 2 minutes
3 broccoli rabe stalks, tough stem ends trimmed, cut into 2-inch lengths, and blanched until crisp-tender, about 2 minutes
Bagna Cauda Sauce
3/4 cup extra-virgin olive oil
1/2 cup unsalted butter
16 cloves garlic, grated on a Microplane or other fine-rasp grater
12 olive oil-packed anchovy fillets, drained and minced
finely grated zest and juice of 1 lemon
2 tbsps fresh flat-leaf parsley, minced
1 rutabaga, peeled and shaved paper-thin with a mandoline
1 watermelon radish, peeled and shaved paper-thin with a mandoline
3 breakfast radishes, trimmed and shaved paper thin with a mandoline
2 tbsps extra-virgin olive oil
juice of 1/2 lemon
Assorted microgreens, such as beet greens and baby watercress, for garnish
Set half of the cauliflower florets aside. Place the other half in a saucepan, add the cream and then water to cover, and season with salt. Bring to a boil over high heat, adjust the heat to a simmer, and cook until tender but not mushy, about 5 minutes. Remove from the heat and drain, reserving the cooking liquid.
Transfer the cooked cauliflower to a blender and blend until smooth, adding some of the cooking liquid as needed to make a smooth puree. Season with salt and set aside. Keep warm.
In a large sauté pan, melt 1/2up of the butter over medium-high heat. Add the reserved cauliflower florets and panfry until golden brown and tender, about 5 minutes. Drain the florets in a sieve and then set aside on a sheet pan.
Wipe out the sauté pan, return the pan to medium-high heat, and add the garlic-lavored olive oil. When the oil is hot, add the kale and sauté until tender, about 3 minutes. Set aside on the sheet pan with the cauliflower.
Wipe out the sauté pan, return the pan to medium-high heat, and add the remaining 4 tablespoons butter. When the butter melts, add the Brussels sprouts and sauté until golden brown and tender, 3 to 4 minutes. Season the sprouts with salt and set aside on the same sheet pan. Add the turnips and broccoli rabe to the sheet pan.
For Bagna Cauda sauce:
To make the sauce, in a saucepan, combine the olive oil, butter, garlic, and anchovies and bring to a bare simmer over medium heat. Turn the heat to the lowest setting and cook for 1 hour to soften the flavors. Check the pan frequently to make sure the heat is not too high, as the mixture can scorch easily. When ready to serve, stir in the lemon zest and juice and the parsley.
Preheat the oven to 350°F. When the oven is ready, place the sheet pan holding the vegetables in the oven until they are hot, about 4 minutes.
While the vegetables are heating, in a bowl, combine the rutabaga, watermelon radish, and breakfast radishes. Drizzle with the olive oil and lemon juice, season with salt and pepper, and toss to coat evenly.
Divide the cauliflower puree evenly among six individual serving plates. Arrange the warm vegetables and the dressed raw radishes and rutabaga on top of the puree. Stir the bagna cauda sauce briefly, then drizzle it over the vegetables. Garnish with the microgreens and serve immediately.
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