Comfort Food With Baked Cauliflower

Food has for years been a great for people to bond and come closer together. From sitting around the table for get-togethers to enjoying a comfort meal with loved ones, one of the best ways enjoy time spent with friends and family, is over food.

While cooking a meal, anyone can vouch for quick and easy meals, especially with all the tiredness and busy schedules from the week, and a great way to lift spirits is through comfort food. 

A quick and easy dish to make that is sure to be a hit with everyone is baked cauliflower.

Infused with Mediterranean and Asian flavours, the star element of the dish is the cauliflower, with chargrilled leek puree added, to enhance the rich flavour of the dish.

The dish is created by Chef Sergei Andreichenko, Group Executive Chef at AIZA Hospitality, which manages Eva Beach House in Palm Jumeirah, and will surely be added to the weekly roster of meals.

Ingredients:

1 white cauliflower

1 white portion of a large leek 

3 minced garlic cloves

50g butter

3g thyme

30g vegetable stock

50g white miso paste

10g olive oil

Recipe:

1. Prep the cauliflower by removing the stem and cleaning the it thoroughly. 
2. Bring a small pot of salted water to the boil and carefully place the cauliflower in it. Boil for approximately 2 minutes, allowing the cauliflower to partially cook. 
3. Remove the cauliflower from the boiling water and strain it. Pat it dry using a paper towel, ensuring excess moisture is removed. 
4. Drizzle the cauliflower with olive oil, and season generously with salt and pepper. This will enhance its flavour when grilled. 
5. Transfer the seasoned cauliflower to a Josper oven, infusing it with a delicate smoky flavour. Grill the cauliflower until it acquires a beautiful golden colour, ensuring it is cooked thoroughly. Remove from the oven and set it aside.
6. To prepare the chargrilled leek puree, which adds a Mediterranean touch to the dish, place the leeks in the Josper oven, allowing them to roast until they develop a slightly charred exterior. This imparts a deep and smoky flavour that complements the cauliflower. 
7. Transfer the roasted leeks from the oven and into a hot pan. Add olive oil, minced garlic cloves, butter, thyme, white miso paste and vegetable stock to the pan. Sauté the mixture, allowing the flavours to meld together beautifully. 
8. Once the leek mixture is sautéed, transfer all the ingredients to a blender. Blend until it is a smooth and velvety puree, ensuring that all the flavours are well incorporated. 
9. To plate the dish, generously spoon the chargrilled leek puree over the golden cauliflower head. Sprinkle freshly chopped chives on top of the cauliflower to add a burst of freshness. For a touch of Asian influence, serve the dish with a side of togarashi Greek yoghurt, adding a hint of spice and creaminess.

Chef Sergei Andreichenko

Group Executive Chef at AIZA Hospitality

Eva Beach House

04-5104800