Berbere Spiced Cauliflower & Cilantro Pesto
&
Pickled Cherry Tomatoes
Cilantro Pesto
Ingredients
1 Tbsp berbere spice
1/2 bunch cilantro leaves picked
1/2 bun flat leaf Italian parsley leaves picked
½ cup lemon juice
1 cup extra virgin olive oil
Salt & pepper to taste
Method
Start with a small mixing bowl. Combine berbere
spice and lemon juice. Using a chef knife, mince
parsley and cilantro leaves together and add to bowl,
followed by extra virgin olive oil. Stir ingredients
together adding salt and pepper to taste. Reserve
pesto in a separate bowl.
It is very important that the juice mixture is
at room temperature before pouring it over
the tomatoes. This is to ensure the skin on
the tomatoes does not burst.
Charred Cauliflower
Ingredients
1 head of cauliflower broken down into (3) 1
inch thick steaks. Save remaining cauliflower
parts for soup or vegetable stock.
4 Tbsp berbere spice
2 Tbsp canola oil
2 cups white wine
3 tarragon sprigs
2 thyme sprigs
Cilantro pesto (see above)
Salt and pepper to taste
Method
Pickled Cherry Tomatoes Recipe
Ingredients
2 ½ cups cherry tomatoes cut in half
2 cups apple cider vinegar
1 cup water
1 cup sugar
3 thyme sprigs
Method
Combine water, sugar, vinegar & thyme sprigs in a
pot to make a juice mixture. Bring to a simmer and
cook for 5 minutes until sugar is completely
dissolved. Remove juice mixture from heat. While
juice is cooling, transfer the cut tomatoes to a mason
jar or other type of container with a secure lid. Once
liquid is cooled to room temperature, pour over the
tomatoes. Seal jar and refrigerate overnight for 24
hours.
Add canola oil to a cast iron pan or large skillet
and set heat level to medium high. While pan is
heating, season cauliflower steaks with salt and
pepper and berbere spice on both sides. Once
cooking temperature has been reached, place
cauliflower steaks in pan and press down
lightly. Once a nice, caramelized color is
reached on one side, flip steaks and place thyme
& tarragon sprigs on top. Remove pan from
heat and add white wine while pan is still hot.
Return to heat. Once the wine comes to a
simmer, cook for an additional 10-15 min,
checking for tenderness at the base of the
cauliflower. Remove from pan.
Serving
With cauliflower on a plate, spoon pesto over
top. If you wish, serve with a few pieces of
pickled tomato and purslane or arugula.
Enjoy!
-Chef Phil