YOU CAN MAGAZINE Vol 5 - Page 45

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