This recipe is from Savoring SIMI Since 1876. A collection of recipes served by our winery chefs throughout our 140 year history and currently brought to life by our beloved Chef Kolin Vazzoler. Pair with our Sonoma County Chardonnay
Take half of the cauliflower and set aside. The other half place into a pot with the cream and add water to cover. Season with salt. Bring to boil and then to a simmer. Cook till tender. Strain and save some of the cooking liquid. Blend in a blender till smooth. Add some cooking liquid if needed to make smooth. Season with salt. Reserve cauliflower puree.
Pan fry the other half of the cauliflower in butter till golden brown. Strain and set aside on small sheet tray. Sautee the kale in the olive oil till tender and season. Set aside on the same small sheet tray. Sautee Brussel sprouts in butter till golden brown and season. Set aside on same small sheet tray. Add Tokyo turnips to the small sheet tray.
For Bagna Cauda sauce:
Add olive oil, butter, garlic and anchovy in pot and bring to a slight simmer. Cook for at least 1 hour to soft the flavors. Be very careful not heat too high, it can scorch easily. Check frequently. When ready add lemon zest and lemon juice.
Take small sheet tray with roasted cauliflower, kale, Brussel sprouts, Tokyo turnips, and broccoli rabe and place into a 350F oven to warm up. Mix the rutabaga, watermelon radish and breakfast radish in a bowl and drizzle the olive oil and lemon juice over them and toss and season.
Take cauliflower puree and place onto plate and then layer the warm brassicas on top with the shaved brassicas as well. Mix the bagna cauda sauce and drizzle over top of all the vegetables.
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