Chef Johnny Oran of Parkside Grille is a creative man, so we knew when we approached him for a recipe that he’d be giving us something tasty and unique. We didn’t realize the recipe would also be super easy to make at home.
In contrast to the tasty burgers that the restaurant is known for (Firehouse is one of our must-try burgers for 2015), they’re also pumping out some fairly healthy dishes including their Stuffed Roasted Cauliflower Head.
Not only is this dish super easy to make, it’s light, great for sharing and packs a lot of flavour.
Stuffed Roasted Cauliflower Head
- head of cauliflower
- machengo cheese
- tahini dressing
- cilantro pesto
- toasted almond
- olive oil
- kosher salt
- bread crumbs
Saturday or Tuesday, or attached is a picture and I will take some nicer ones tonight as well if you can’t make it out here.
Cut off half of the cauliflower root so that it sits up straight and trim off the leafs. place into a pot with water, so that water comes up 1/3 of the cauliflower. Season water and cauliflower with salt and cover with tin foil. Steam for 10-15 minutes. Pierce the center of the cauliflower all the way to the root with a skewer, once the root is tender with very little resistance it is finished. Take out the head by using a spatula under the bottom as it may be fragile at this point.
Let it rest for 10 minutes then place cut a slit in the center and stuff with a cheese of your liking, we use fresh mozzarella.
Place onto a baking tray lined with parchment paper and drizzle high quality oil all over the head, and season with kosher salt. Sprinkle bread crumbs all over the head as well.
Finish by grating manchego liberally all over cauliflower as well. (Romano or Parmesan work just as well)
Place cauliflower in the oven for 8-12 minutes (turning the cauliflower half way while cooking) or until evenly golden and a hard crust has formed all over.
Remove from oven, place onto a platter. Drizzle cilantro pesto on top.
Then drizzle generous amount of tahani dressing.
Finish off by sprinkling pomegranate and toasted almonds on top and lastly a sprinkle of fleur de sel.